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Green Olive and Almond Tapenade
Melissa Peterman
7 minutes
8-10 servings
BeginnerUse a green olive such as French picholine or other imported green olive, as long as they aren't flavored or stuffed.
Total Steps
5
Ingredients
11
Tools Needed
2
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- fresh herbs or sprigs(optional)
- freshly-ground black pepper(optional)
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh rosemary
- 1/2 cup blanched almonds
- 2 filets anchovy
- 1 1/2 tablespoons capers, drained and rinsed
- 2 cups pitted imported green olives
- 2 cloves large garlic
Instructions
1
Step 1
5 minutes
If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
2
Step 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
Step 3
Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.
4
Step 4
Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.
5
Step 5
2 hours
Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.
Tools & Equipment
food processor
serving bowl