1–1½ pounds brined green olives, such as Castelvetrano
8 basil leaves
8 garlic cloves
½ cup olive oil
¼ cup capers, rinsed
4 white anchovies, rinsed
White pepper to taste
½ cup corn oil
½ cup extra virgin oil
To pit olives, cover a cutting board with a kitchen towel. Spread olives in a single layer on the towel. Also, work in batches if necessary. Cover olives with a second towel, then use a heavy skillet to bash olives once or twice. Pits and flesh should separate easily. You should have about 1 cup of pitted olives. Transfer into a bowl and set aside.
This step is optional, but if you want a really vivid, green olive tapenade, blanch the basil in boiling water for one second, then immediately plunge the leaves into ice-cold water; set aside.
Place the garlic in a cup of cold water and bring to a boil, then immediately transfer the garlic into another small pot containing the olive oil. Bring the garlic to a simmer over medium-low heat. Reduce heat and simmer garlic for about 30 minutes.
Make the tapenade in a small food processor when the garlic is ready. Start with the dry ingredients and combine the garlic, olives, capers, and anchovies with one pulse. Next, add the basil and a pinch of white pepper. Finally, drizzle in the extra virgin oil and corn oil. Pulse one last time. If you prefer a smoother texture, pulse until you reach the consistency you like. To store, transfer to an airtight container. It will keep for a couple of weeks in the refrigerator. The tapenade may be served with toasted crusty bread and fresh, mild cheese or drizzled on sliced steak. Makes about 2 to 2½ cups.