Recipe courtesy of David Lebovitz
Recipe courtesy of David Lebovitz
Watch how to make this recipe.
Green Olive, Basil and Almond Tapenade
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 200 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 2 grams
- Sodium
- 297 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 200 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 2 grams
- Sodium
- 297 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
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.
