Start by assembling all your ingredients. Having everything at hand makes the process smoother and more enjoyable.
Drain your pound of pitted brine-cured Kalamata or Niçoise olives. Rinse them briefly under cold water to remove excess saltiness, and then pat them dry with a paper towel.
In your food processor, combine the prepared olives, capers, anchovy fillets, garlic clove, fresh lemon juice, Dijon mustard (if using), and fresh thyme leaves.
Pulse the mixture until it begins to break down, then process until you reach your desired consistency.
While the processor is running, gradually drizzle in 2 to 4 tablespoons of extra-virgin olive oil.
Once blended, taste your tapenade. Add freshly ground black pepper if desired, adjusting to your personal taste preference.
If you like, stir in the chopped fresh parsley for a pop of color and freshness. Transfer your Black Olive Tapenade to a serving bowl, and it’s ready to enjoy!
