Green Olive and Almond Tapenade
Photo by Romulo Yanes
Ingredients
- 2 tablespoons fresh lemon juice
- ¼ cup slivered almonds
- 1 ½ cups brine-cured green olives
- pita wedges or baguette slices
- carrot sticks
- 2/3 cup olive oil
- 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.
Malmsey Wines from Madeira
Variations on Green Olive and 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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