Green olive and almond tapenade with basil
Green olive and almond tapenade with basil
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes | This makes about 1 cup tapenade
2 garlic cloves, green shoots removed 1/2 pound large almond-stuffed green olives (about 24) 4 anchovy fillets, rinsed 1 ounce fresh basil leaves (about 2/3 cup, tightly packed) 2 tablespoons fresh lemon juice 1/4 cup extra virgin olive oil Freshly ground black pepper

Step 1 Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add the olives, anchovies and basil and pulse until finely chopped. Scrape down the sides of the bowl.

Step 2 Add the lemon juice, olive oil and pepper and process until smooth. Taste and adjust the seasoning if desired. Transfer to a bowl or serving dish. Refrigerate if not serving right away.

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