Start by gathering all your ingredients. Make sure your olives are pitted and drained, your garlic is peeled, and your basil is washed and dried. This will make the blending process much smoother.
In your food processor, combine the garlic, basil leaves, Castelvetrano olives, capers, and anchovy paste. Pulse the mixture until it’s finely chopped but not completely pureed. You want to retain some texture for that rustic feel.
Next, add the lemon zest, lemon juice, and a generous drizzle of the extra virgin olive oil. Season with freshly ground black pepper and a pinch of salt. Pulse again until everything is well combined, scraping down the sides as necessary.
If the tapenade seems too thick, you can add a bit more olive oil until you reach your desired consistency. Taste and adjust the seasoning with more salt or lemon juice if needed.
Transfer the tapenade to a serving dish and enjoy it immediately, or store it in an airtight container in the refrigerator for later. Allow the flavors to meld for a few hours for the best taste!
