- 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
- 1/2 cup pitted mixed olives, coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon thinly sliced lemon zest
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 baguette (for serving)
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
- DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.