Taste an olive, if you find it to be too salty then soak the olives in a bowl of fresh water for an hour.

In a mixer, add the drained olives and capers, the slightly grilled pine seeds, a handful worth of fresh basil leaves, olive oil and pepper.

Mix the ingredients well, if the mixture is too dry add a little more oil.

Serve the tapenade as a starter on grilled toasts beside a seasonal lettuce or as an aperitif patiently waiting for the main dish.