Put the black olives, green olives, olive oil, lemon, capers, garlic, anchovies, and thyme in a food processor or blender; season with black pepper.
Process until all the ingredients are minced, adding more olive oil if necessary to help the machine do its work.
Serve spread on baguette or crackers.
(Store leftover tapenade in an airtight container in the refrigerator for up to two weeks.)
