Provencale Tapenade - cooking recipe

Ingredients

3 1/2 cups olives, such as kalamata, pitted
1/2 cup capers, rinsed and drained
2 ounces anchovy fillets, do not drain (in oil)
2 garlic cloves, crushed
1 teaspoon Dijon mustard
2 tablespoons olive oil
2 teaspoons lemon juice
2 tablespoons fresh basil, chopped, divided
1/8 teaspoon black pepper, fresh ground

Preparation

combine all ingredients (1 tbsp basil) in a food processor.
pulse into a spreadable paste, and stir in black pepper.
just before serving, add in remaining 1 tbsp basil leaves.
keeps 2 weeks, covered.