Olive-Caper Tapenade

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Olive-Caper Tapenade

1/2 pound black olives in brine, pitted
1/4 cup extra-virgin olive oil
Juice and grated zest of 1/2 lemon
1 large or 2 small cloves garlic, minced
Freshly ground black pepper (about 5 to 6 grindings)
1/8 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh basil leaves
2 tablespoons capers, drained
Salt to taste

In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until slightly chunky. Cover and refrigerate to allow flavors to marry for several hours. Return mixture to blender and add red pepper, basil, and capers; blend until mixture is smooth and spreadable. Season with additional salt to taste.

Refrigerate to store (can be prepared 4 days ahead). Serve at room temperature with Italian bread.

Makes 1 cup.