Rinse kalamata olives well and drain to remove excess brine.

Check olives for any remaining pits and remove them.

Combine rinsed olives, pepper, grated Parmesan cheese, lemon juice, peeled garlic cloves, and fresh basil leaves in a food processor.

Process the mixture until well blended, creating a coarse paste.

Add mayonnaise to the food processor.

Pulse the mixture just until combined, ensuring not to over-process.

Allow the dip to rest for a few minutes to allow flavors to meld.

Slice a baguette into thin pieces.

Toast the baguette slices until golden brown and crispy.

Serve the olive dip with the toasted baguette slices.