Drain the olives and leave them to drip dry briefly.
Peel the garlic and cut it into smaller pieces.
Place the olives, garlic and fresh basil in a blender.
Blend until smooth; you can also use a stick blender.
Serve on toasted bread, in canapés or with raw vegetables.
Store any leftovers in a sealed jar in the refrigerator for up to approximately one week.