Basil tapenade

This is one of my favorite party foods. I don’t know if I like it becasue it tastes so good or because it’s one of those rare grey foods. Serve it spread on rounds of toasted (or not) french bread. It’s best made the day before so the flavors mellow a bit.
Basil Tapenade
1 cup pitted black olives
1 cup fresh basil
4 anchovy fillets
2 garlic cloves
1 Tblsp lemon juice
1/2 cup mayonnaise
Blend everything except the mayo in a food processor (I use my Bamix blender). The consistency should be even and spreadable, but a little bit lumpy. Add in the mayonnaise by hand. Allow to sit for at least few hours before serving.