Green Olive and Almond Tapenade
By: Melissa Peterman
Published: Wednesday, December 16, 2009 - 5:56pm

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
1/2 cup blanched almonds
1 teaspoon chopped fresh rosemary 
1 teaspoon Dijon mustard
2 tablespoons lemon juice
 cup olive oil
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.

About


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