Ingredients:

1/2 pound black olives in brine, pitted
1/4 cup extra-virgin olive oil
Juice and grated zest of 1/2 lemon
1 large or 2 small cloves garlic, minced
Freshly ground black pepper (about 5 to 6 grindings)
1/8 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh basil leaves
2 tablespoons capers, drained
Salt to taste

Methods:

In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until slightly chunky. Cover and refrigerate to allow flavors to marry for several hours. Return mixture to blender and add red pepper, basil, and capers blend until mixture is smooth and spreadable. Season with additional salt to taste.

Refrigerate to store (can be prepared 4 days ahead). Serve at room temperature with Italian bread.