This vibrant and briny olive tapenade is packed with mixed olives, capers, anchovies, and fresh basil. It’s an incredibly easy, healthy, and flavorful spread that’s perfect as an appetizer or topping for fish, chicken, or even pizza.
Rinse the mixed olives under cold running water in a colander.
Place all ingredients (olives, anchovy paste, garlic, capers, basil, lemon juice, olive oil, and preserved lemon peel if using) in a food processor.
Pulse to combine the ingredients. Continue pulsing until the tapenade reaches your desired consistency. I prefer a chunkier texture, but feel free to blend it smoother if you like.
Taste the tapenade and adjust seasoning as needed with more lemon juice or olive oil.
Transfer to a bowl or jar, cover, and refrigerate. It can be served immediately, but the flavors improve after chilling for an hour.