- 1 cup pitted Kalamata olives or other brine-cured black olives
- 1 cup fresh basil leaves
- 6 canned anchovy fillets
- 2 tablespoons drained capers
- 2 garlic cloves, coarsely chopped
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise
- Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)