Green Olive and Almond Tapenade

Ingredients

2 larges garlic cloves
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
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Freshly-ground black pepper to taste
Chopped fresh herbs or sprigs for garnish

Preparation

1
If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
2
Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.
3
Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.
4
Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.
5
Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

Tools

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About

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

Yield:

12.0 servings

Added:

Wednesday, December 16, 2009 - 5:56pm

Creator:

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