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Epicurious
Gourmet

Green Olive and Almond Tapenade

By Amy Sue Keck

3.8

(8)

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Green Olive and Almond TapenadeRomulo Yanes

"One night when friends were coming over for cocktails, I wanted to make some hors d'oeuvres," says Amy Sue Keck of San Diego, California. "Though most tapenades I've tasted have been made with black olives and anchovies, I only had green olives in my cabinet—and no anchovies! So I added some toasted almonds instead, and my green "tapenade" was a hit. I still make it this way."

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes about 1 1/2 cups

Ingredients

1 1/2 cups brine-cured green olives (10-ounce jar), pitted
1/2 cup fresh parsley
1/4 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
2/3 cup olive oil
Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

Preparation

  1. 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.

TagsSpreadsFrenchEuropeanOliveAlmondNutParsleyHerbs & SpicesSnackStarterDinnerLunchDairy FreeGluten FreeVegetarianVeganEasyNo-CookFood ProcessorGourmet
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