Place the olives, anchovies, garlic, parsley, olive oil, capers, and lemon juice and zest juice in a food processor. Pulse until the mixture is coarsely blended.
Taste and add salt and pepper as desired. Continue to pulse or puree until the mixture is as coarse or fine as you like.
Notes
Tapenade will last for up to 2 weeks in the fridge in a sealed container.
You can buy pitted olives or pit them yourself. If you have an olive pitter, you are good to go. To pit olives without a pitter, just place them on a cutting board and use the side of a big heavy knife to press down on them, carefully giving the knife a firm smack with the side of your fist. The olive will crack, and then the pit can be popped out.
Olives vary in their level of saltiness, so make sure to taste the finished tapenade before adding any additional salt. If you use the tapenade in a dish, adjust any added salt with that in mind.