Coarsely chop the olives, garlic, and capers together on a cutting board. Scrape into a mortar and add the marjoram and thyme. Crush with a pestle, scraping down the sides of the pestle as needed, until chunky paste forms. Alternatively, grind the ingredients in a food processor.

Add the mustard, anchovy paste, and lemon juice and continue crushing or processing, stirring the mixture into a thick paste. Drizzle in the olive oil and continue crushing and stirring until the tapenade is spreadable.

Taste and season with salt and pepper. Tapenade should be salty, but not overly so. Serve in a Le Creuset 10cm Mini Cocotte with baguette slices or crudité. Store leftovers covered and refrigerated for up to 3 days. Return to room temperature for serving.