Begin by gathering all the required ingredients for the Kalamata Olive Tapenade. Ensure you have fresh garlic cloves, pitted kalamata olives, parsley, capers, lemon juice, olive oil, red onion, dry oregano, fresh thyme, salt, and pepper on hand.

Place the peeled garlic cloves into a food processor or blender. Pulse the garlic until it is finely minced, creating a base of robust flavor for the tapenade.

Add the pitted kalamata olives, chopped fresh parsley, capers, lemon juice, olive oil, finely chopped red onion, dry oregano, and fresh thyme to the minced garlic in the food processor.

Process the mixture in the food processor until all ingredients are finely chopped and well combined. Make sure to scrape down the sides of the food processor bowl as needed to ensure even blending.

Once the tapenade reaches the desired consistency, taste it and adjust the seasoning as necessary. Add salt and pepper to taste, ensuring the flavors are balanced and harmonious.

Transfer the finished Kalamata Olive Tapenade to a serving bowl or an airtight container if not serving immediately. Store any leftovers in the refrigerator for later use.