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.
Olive Caper Tapenade Recipe: https://whatscookingamerica.net/appetizers/olivecaper.htm