Olive Tapenade

Gather all ingredients and have a food processor ready.

If using whole black olives, pit them and place them in the processor bowl.

Add the capers, minced garlic, chopped basil, lemon zest, and the freshly squeezed lemon juice to the bowl.

Pulse the mixture a few times to break up the olives, then process continuously for about 30 seconds until the mixture becomes a coarse, slightly chunky paste.

While the processor is running, slowly drizzle in the olive oil to incorporate it evenly and give the tapenade a silky texture.

Taste the tapenade and season with a pinch of sea salt and freshly ground black pepper, adjusting to your preference.

Transfer the tapenade to a small serving bowl, cover, and let it rest at room temperature for 5 minutes to allow the flavors to meld.

Serve the tapenade with toasted crostini, sliced baguette, or as a condiment for grilled fish or roasted vegetables.