Recipe courtesy of David Lebovitz
Green Olive, Basil and Almond Tapenade
Total:
5 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
5 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. 

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 1 week in the refrigerator.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Tapenade

Recipe courtesy of Gourmet Magazine

Basil Pesto

Recipe courtesy of Food Network Kitchen

Collard Greens

Recipe courtesy of Norma J Harden

Stir Fried Collard Greens

Recipe courtesy of Jessica Harris

Spaghetti with Parsley Olive Oil Sauce

Recipe courtesy of Michele Urvater

Lemon Almond Madeleines

Recipe courtesy of Sara Moulton

Easy Green Chile Enchiladas

Recipe courtesy of Ree Drummond

Toasted Cecchi, Almonds, and Pistachios

Recipe courtesy of Giada De Laurentiis

Green Beans with Lemon and Garlic

Recipe courtesy of Gina Neely|Pat Neely

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking