|Imported black olives||1⁄2 Cup (8 tbs), pitted (Alfonso Or Kalamata)|
|Green olives||1⁄4 Cup (4 tbs), pitted (Sicilian)|
|Garlic||1 Clove (5 gm)|
|Capers||2 Tablespoon (Drained)|
|Tuna||2 Tablespoon (Drained)|
|Lemon juice||1 Tablespoon|
|Basil leaves||1 Cup (16 tbs), rinsed and patted|
|Olive oil||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in the bowl of a food processor fitted with a steel blade.
Process until smooth.
With the motor still running, dribble in the oil to make a thick, fluffy sauce.
For a lighter sauce, ideal for raw vegetables, blend in the mayonnaise.
Taste, and correct seasoning.
Scrape dip into a bowl and cover.
Refrigerate until ready to serve.
Tapenade will keep, refrigerated, for 1 week