Green Olive and Almond Tapenade

Green Olive and Almond Tapenade
Photo by Romulo Yanes


  • ¼ cup slivered almonds
  • 1 ½ cups brine-cured green olives
  • pita wedges or baguette slices
  • 2 tablespoons fresh lemon juice
  • 2/3 cup olive oil
  • carrot sticks
  • ½ cup fresh parsley

Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

View full recipe at Epicurious


Variations on Green Olive and Almond Tapenade

  • Green Olive & Almond Tapenade
    • 4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets)
    • 1 Tbs. capers, drained
    • +4 other ingredients

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