Add the Castelvetrano olives to the bowl of a mini food processor. Pulse until finely chopped. Transfer the olives to a mixing bowl.
Add the Kalamata olives to the bowl of the food processor. Pulse until finely chopped. Transfer the olives to the mixing bowl.
Add the capers, garlic, pimientos, and parsley to the bowl. Toss to combine.
In a small bowl, whisk together the olive oil, vinegar, anchovy paste, and red pepper flakes. Pour over the olive mixture and toss to combine.
Serve immediately or refrigerate to allow the flavors to blend.
Store in an airtight container in the refrigerator for up to 10-14 days.
If serving with crostini:
Preheat the oven to 400 degrees.
Brush or drizzle the bread with olive oil and season with pepper.
Bake on a sheet pan for 5-10 minutes until golden brown.
Chop and mince the ingredients separately for optimal texture and consistency. I like each ingredient to stand on its own. Pulsing everything together in a food processor tends to result in an over-processed mixture.
There is no added salt in this recipe. The olives and capers contain plenty of salt.
Use this tapenade to enhance sauces, spread on sandwiches, stir into tuna salad, or add to cheese boards.