Tapenade

Bahan-bahan (6 porsi)

• 1/3 cup extra-virgin olive oil ()
• 3 large cloves garlic, peeled and halved
• 1/4 cup packed fresh basil leaves
• 1 cup Castelvetrano olives, drained and pitted (see note)
• 2 tablespoons capers, drained and rinsed
• 1 teaspoon anchovy paste
• 1 teaspoon lemon zest, from 1 lemon
• 1 tablespoon lemon juice, from 1 lemon
• Freshly ground black pepper
• Salt, to taste