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In a food processor, combine the green olives, black olives, garlic, lemon juice, black pepper, and dried basil.
Start blending the ingredients while gradually adding the olive oil until you get a smooth paste. Adjust the consistency by adding more olive oil as needed.
Transfer the olive tapenade to a clean, dry jar. Pour a thin layer of olive oil on top of the tapenade to seal it.
Store the jar in the refrigerator.