Tapenade with Basil

1 cup kalamata olives

3 cloves garlic, peeled

1 can (2 oz.) anchovy fillets, drained and rinsed

3/4 cup chopped fresh basil leaves

1/2 cup extra-virgin olive oil

Pit olives. In a food processor, whirl olives, garlic, anchovies and basil until finely chopped. Add olive oil and whirl until smooth (or with a knife, mince olives, garlic, anchovies and basil; mix with oil).