Green Olive and Almond Tapenade

Photo: flickr user pink_fish13

Ingredients

2 cups pitted imported green olives (approximately 1/2 pound with pits)

1 1/2 tablespoons capers, drained and rinsed

2 anchovy filets

1 teaspoon chopped fresh rosemary

2 tablespoons lemon juice

Freshly-ground black pepper to taste

Chopped fresh herbs or sprigs for garnish

If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.

Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.

Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

Use a green olive such as French picholine or other imported green olive, as long as they aren't flavored or stuffed.

12.0 servings

Wednesday, December 16, 2009 - 5:56pm