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PdfPut 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 a 1 week in the refrigerator.
Note: I use Castel Vetrano green olives which I have purchased at Whole Foods or Mollie Stone. I think the flavors come more to the surface if taking the tapenade out of the refrigerator a bit before before serving.