A savory, tangy Mediterranean meze made by pulsing pitted black olives with capers, garlic, and lemon in a food processor. Serve this quick olive spread as an appetizer with bread or crackers.
Pit the olives, drain the capers, and peel the garlic.
Add the olives, capers, garlic, lemon juice, and lemon zest to a food processor. Pulse until coarsely chopped but not completely smooth.
Gradually add the olive oil, pulsing briefly between additions. Do not over-process; the spread should retain some texture.
Transfer the olive spread to a serving bowl, sprinkle with fresh thyme, and serve with bread or crackers.
Important: Do not over-process the olives; leaving them coarsely chopped preserves the spread’s texture. Capers and olives are high in salt, so taste before adding any more. Store the olive spread in a sealed container in the refrigerator for about 1 week.
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