If your olives are whole, roughly chop them before adding to the food processor so the machine processes evenly. Pat anchovy fillets dry with a paper towel and roughly chop them as well. Rinse capers under cold water to remove excess brine and drain well.

Pulse to texture

Add the chopped Kalamata olives, green olives, drained capers, chopped anchovies, minced garlic, and parsley to a food processor. Pulse in 6–8 short bursts, scraping down the sides between pulses, until the mixture is coarsely chopped but not puréed. You want a slightly chunky, spreadable texture.

Finish and adjust seasoning

With the processor running on low, drizzle in 2 tablespoons of extra-virgin olive oil, then add the lemon juice. Stop and taste. Add the remaining tablespoon of olive oil if you prefer a silkier texture. Season with 1/4 teaspoon black pepper and the optional 1/4 teaspoon red pepper flakes if using. No additional salt is usually necessary because olives and anchovies are salty; taste and add a pinch of salt only if desired.

Transfer and rest

Transfer the tapenade to a bowl, cover tightly, and let it rest at room temperature for 10–15 minutes to allow flavors to meld. Tapenade can be made several hours ahead and chilled; if chilled, bring to room temperature before serving and stir in a teaspoon of olive oil if it firms up.

Garlic Croutons

Preheat oven or skillet

Preheat your oven to 400°F (200°C) if roasting, or heat a large skillet over medium heat if toasting on the stove.

Brush slices

Arrange bread slices on a baking sheet in a single layer. In a small bowl, combine 2 teaspoons olive oil with 1 teaspoon melted butter (if using) and brush the mixture lightly over both sides of each slice.

Toast the bread

Oven method: Bake for 6–8 minutes, flip slices, and bake another 4–6 minutes until golden and crisp. Skillet method: Toast bread 2–3 minutes per side until golden, working in batches if necessary.

Garlic rub and season

Immediately after toasting, rub the cut side of the halved garlic clove over the top of each warm slice — the warmth will transfer garlic flavor without overpowering. Sprinkle with flaky sea salt and a small crack of black pepper. Scatter the finely chopped parsley over the croutons for color and freshness.

Serve

Arrange the croutons on a serving plate alongside the tapenade. Spoon tapenade onto a small bowl or directly onto croutons. Garnish with a small drizzle (about 1 tsp) of olive oil over the tapenade if desired.