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Add Spanish and Castelvetrano olives, 1 tablespoon olive oil, lemon juice, capers, garlic, and red pepper flakes to a mini food processor. Pulse until finely chopped, scraping down the sides when necessary.
Add up to an additional 1 tbsp olive oil if desired to get your desired level of moisture. Taste and add additional red pepper flakes if desired. You can keep it finely chopped or pulse further for more of a paste, if you want.
Spoon into a clean jar and store, refrigerated, for up to two weeks. Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of! If serving as an appetizer with crostini (as pictured), drizzle with a little olive oil before serving, if desired.