Rinse the capers under cold water for 30 seconds and pat dry with a paper towel to remove excess brine that would make the spread too salty.
2 tablespoons capers
Add black olives, rinsed capers, anchovies, garlic, and optional shallot to a food processor. Pulse 3-5 times in 5-second bursts until the mixture is coarsely chopped with visible olive pieces; avoid overblending to keep chunky texture.
1 cup black olives, 2 tablespoons capers, 2 fillets anchovies, 1 clove garlic, 1 shallot
Drizzle olive oil gradually up to 3 tablespoons while pulsing briefly between additions until the mixture binds but remains slightly moist and chunky.
3 tablespoons olive oil
Stop the processor and stir in fresh thyme, black pepper, and lemon juice by hand to preserve brightness and keep the herbs from turning brown.
1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme, black pepper
Taste and adjust seasoning by adding small amounts of lemon juice for brightness or olive oil to soften saltiness. Let the tapenade rest in the fridge for 30 minutes before serving to meld flavors.
1 tablespoon fresh lemon juice, 3 tablespoons olive oil
