Almond tapenade
Almond tapenade
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | Serves 10 to 12
1 1/4 cups pitted black olives (kalamata, Nicoise or similar) 2 tablespoons salted capers 1/2 cup roasted almonds, whole with skin 2 tablespoons chopped parsley 1/4 cup grape seed or canola oil 1/8 teaspoon cayenne pepper

Step 1 In the bowl of a food processor, chop the olives and capers to a coarse paste. Remove to another bowl.

Step 2 Place the almonds in the food processor and chop coarsely. Add the chopped almonds and the parsley to the olive mix.

Step 3Add the oil and cayenne pepper and stir to combine.

Step 4Serve with baguette slices or crackers.

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