Black Olive Tapenade With Garlic, Capers, and Anchovies Recipe

Ingredients (10)

• 1/2 cup pitted black olives, such as Niçoise or oil-cured olives
• 1 tablespoon drained capers
• 2 drained oil-packed anchovy fillets
• 3 medium cloves garlic
• 5 basil leaves (optional)
• 1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh juice from 1 lemon
• Extra-virgin olive oil, as needed
• Kosher salt and freshly ground black pepper, if needed