Olive-Caper Spread - cooking recipe

Ingredients

8 ounces black olives in brine, pitted (about 1 cup)
1/4 cup extra virgin olive oil
1/2 lemon, juice and zest of, grated
3 small garlic cloves, minced
fresh ground black pepper (about 5-6 turns of the grinder)
1/8 teaspoon salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon chopped fresh basil (or 1/2 tsp. dried)
2 tablespoons capers, drained
salt

Preparation

In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
Cover and refrigerate to allow flavors to blend for several hours.
Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
Refrigerate until serving(can be prepared 4 days ahead).
Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!