Ingredients

• 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)

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Instructions

1. 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.
2. DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.