Goes well with potatoes and steak

1/3 cup extra-virgin olive oil
3 large garlic cloves, peeled and halved
1/4 cup basil leaves, thinly sliced
1 cup Castelvetrano olives, drained and pitted
2 tablespoons capers, drained, and rinsed
3 minced anchovy fillets or 1 teaspoon anchovy paste (optional)
1 teaspoon lemon zest
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 cup grape tomatoes, halved, for garnish Extra-virgin olive oil and flaky sea salt, for garnish

1/3 cup extra-virgin olive oil 3 large garlic cloves, peeled and halved 1/4 cup basil leaves, thinly sliced 1 cup Castelvetrano olives, drained and pitted 2 tablespoons capers, drained, and rinsed 3 minced anchovy fillets or 1 teaspoon anchovy paste (optional) 1 teaspoon lemon zest 1 teaspoon red wine vinegar 2 teaspoons fresh lemon juice 1/2 cup grape tomatoes, halved, for garnish Extra-virgin olive oil and flaky sea salt, for garnish

4. To prepare the tapenade: Using a slotted spoon, transfer poached garlic to the bowl of a food processor (reserving oil), and add in basil, olives, capers, anchovy, zest, and vinegar. Pulse to a rough mince but not a paste; this tapenade should have some texture. Add garlic oil and pulse to combine. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
Tapenade should be a little loose so it can serve as a base for the sliced steak; adjust consistency with a little water if necessary.