1/2 C pitted black Kalamata olives
3 Tbsp olive oil
1 Tbsp chopped fresh basil
1 Tbsp drained capers
2 garlic cloves, minced
Puree olives with oil, basil, capers and garlic in processor.
Transfer to bowl. Can be prepared 4 days ahead; refrigerate. Let stand
one hr. at room temp before serving.