Green Olive & Almond Tapenade

Green Olive & Almond Tapenade
Photo by Scott Phillips


  • 1 Tbs. minced garlic
  • ½ cup extra-virgin olive oil
  • 1 Tbs. capers, drained
  • 1 tsp. fresh lemon juice (optional)
  • 4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets)
  • 14 lb. (about 1 cup) slivered almonds, toasted
  • 4 cups unpitted green, Mediterranean-style olives

Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the ­anchovies in several changes of ­water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the ­pitted olives, anchovies, almonds, garlic, capers, lemon juice, and...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network