Step 1

Blend the olives with 1 Tbsp. oil and 1 Tbsp. lemon juice; as soon as it forms a paste, add the butter, bread crumbs, and the zest of half a lemon. Continue to blend to obtain a soft and creamy tapenade.

Step 2

Season the tapenade with salt and pepper, then transfer it to a bowl. Refrigerate for around 3 hours. Serve the tapenade with toasted bread, fresh marjoram leaves, and more lemon zest.