Capered olive spread

1/4 cup extra virgin olive oil
1/2 pound (about one 10-ounce can, drained) pitted black olives canned in brine
1 large garlic clove, fresh or roasted, minced or pressed
juice and grated zest (yellow part only) of one-half lemon
1/4 teaspoon freshly ground black pepper
pinch of salt, or to taste
1/4 teaspoon cayenne pepper flakes
1 Tablespoon fresh basil leaves, chopped (or 1/2 teaspoon dried basil)
2 Tablespoons capers, drained

Place the oil, drained olives, garlic, lemon juice and zest, and
black pepper into a food processor or blender and process for no
more than ten seconds; the mixture should be slightly chunky.

Leaving the mixture in the work bowl if possible, cover tightly
with plastic wrap, and refrigerate for several hours or
overnight to allow the flavours to marry. (If it's not possible
to leave the mixture in the work bowl, scrape it into an
airtight container, then return the mixture to the work bowl for
the next step.)

Add the remaining ingredients, salting to taste, and process
until the mixture is smooth and spreadable. Serve at room
temperature.

Add oil as needed. Drain and serve hot.