For olive tapenade, in a food processor combine olives, parsley, oil, lemon peel, lemon juice, rosemary, thyme, the 1/4 teaspoon pepper, and garlic. Cover and process until finely chopped, stopping to scrape down side as necessary. Set aside.
Preheat oven to 325 degrees F. Untie and unroll roast. Trim fat. If necessary, place meat, boned side up, between two pieces of plastic wrap and pound meat with a meat mallet to an even thickness. Spread olive mixture over cut surface of meat. Roll up; tie securely with 100%-cotton kitchen string.
Place roast, seam side down, on a rack in a shallow roasting pan. In a small bowl combine red wine, kosher salt, and the 1 teaspoon pepper. Roast for 1-3/4 to 2-1/4 hours or until an instant-read thermometer inserted into the center of the roast reads 140 degrees F for medium-rare doneness; baste with red wine mixture several times up until the last 10 minutes of roasting. Discard any remaining red wine mixture.
Remove roast from oven. Cover with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 150 degrees F. Remove strings and slice meat.