Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor.
Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to 1 week in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
"My Paris Kitchen" by David Lebovitz ©Ten Speed Press 2014. Provided courtesy of David Lebovitz. All rights reserved.