Gather your ingredients including torn white bread, garlic cloves, pitted green olives, anchovy fillets, almonds, capers, and parsley.

In a food processor, combine the torn white bread, garlic cloves, green olives, anchovies, almonds, capers, and chopped parsley. Pulse until coarsely chopped.

With the food processor running, slowly drizzle in the extra-virgin olive oil until creamy.

Stir in the lemon juice and season with ground black pepper. Blend briefly to combine.

Taste and adjust seasonings as needed.

Transfer the tapenade to a bowl and let it sit at room temperature for about 15 minutes before serving.

Store leftovers in an airtight container with olive oil on top.