Recipe courtesy of David Lebovitz
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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.

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