Green Olive, Basil and Almond Tapenade

Total Time:
5 min
Prep:
5 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups green olives, pitted
  • 1/3 cup whole untoasted almonds
  • 1 small clove garlic, peeled and minced
  • 11/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon capers, rinsed and squeezed dry
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup olive oil
  • Sea salt or kosher salt
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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