Green Olive, Basil and Almond Tapenade
photo by gailanng
- Ready In:
- 2 cups green olives, pitted
- 1⁄3 cup whole untoasted almonds
- 1 small garlic clove, peeled and minced
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon capers, rinsed and squeezed dry
- 1⁄2 cup loosely packed fresh basil leaf
- 1⁄2 cup olive oil
- sea salt (go easy) or kosher salt, to taste (go easy)
- Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
- Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
- Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
- The tapenade will keep for up to one week in the refrigerator.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!