Recipe courtesy of David Lebovitz

Green Olive, Basil and Almond Tapenade

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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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


  1. Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. 
  2. Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down. 
  3. 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. 
  4. The tapenade will keep for up to 1 week in the refrigerator.