Recipe courtesy of David Lebovitz

Green Olive, Basil and Almond Tapenade

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

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

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Green Olive Tapenade

Green Olive Tapenade

Black and Green Olive Tapenade

Black and Green Olive Tapenade

Fish with Tomatoes and Green Olive Tapenade

Smoked Salmon Canape with Green Olive Grapefruit Tapenade

Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade

Wolfgang's Salad Tasting Plate: Black and Green Olive Tapenade

🤤 More Drool-Worthy Recipes