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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
"My Paris Kitchen" by David Lebovitz ©Ten Speed Press 2014. Provided courtesy of David Lebovitz. All rights reserved.