Posted by Lynda Balslev
This is a recipe in my Almond book. I prepared this tapenade for each of the book signings I went to, and it was very popular. And now that it’s the official start to summer, I share this recipe with you. Salty, nutty, and seriously addictive, this tapenade is a perfect summer appetizer, spooned over bread or crostini. It’s also a great condiment, sprinkled over pizzas, salads or grilled fish. If you can, enjoy it with a glass of dry rosé for a heavenly pairing.
Green Olive and Almond Tapenade
from Almonds – Recipes, History, Culture (Gibbs Smith 2014)
Makes about 2 1/2 cups
1/2 cup raw almonds, toasted
2 cups pitted green olives
3 anchovies in oil, drained
1 large clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon capers, rinsed, coarsely chopped
1 teaspoon freshly ground black pepper
Place the almonds in the bowl of a food processor. Pulse a few times to coarsely chop. Add the remaining ingredients and process to a coarse paste. Refrigerate for at least one hour to allow the flavors to develop. The tapenade may be stored in the refrigerator for up to 2 days.
This looks wonderful, Lynda! Perfect for summer. I’ll need to substitute the almonds due to allergies, but am assuming pine nuts would work well?
Absolutely!
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What a succulent recipe! The flavors are so fresh and inviting. I imagine the tapenade is quite seductive with fish.
Oh, I remember this recipe very very well, I almost picked that one to blog on the review of your book…. Thanks for bringing it again to my attention, we love tapenade, but I confess to often taking the easy way out and getting the black olive tapenade from Trader Joe’s… I should really go for your recipe soon…
You inspire me to toss the salsa from Trader Joe’s. Fabulous.
Wonderful! A tasty appetizer.
Cheers,
Rosa
The flavors here seem like they’d be perfect together! What a great, flavorful summer appetizer.
This looks fantastic and so does the book!
Yum! Love snack stories! I do a snack of the week @ bitcheslovefood.wordpress.com!! 🙂
How does one toast the almonds and for how long? Do you toast them whole? Thanks…an almond challenged person!
Toast the almonds whole in a dry skillet over medium heat, until golden brown in spots, stirring occasionally, about 5 minutes. Enjoy!
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Thank-you! Sounds easy enough!
So glad I bought this gorgeous book. Can’t wait to make this dish….maybe for the 4th!
Tapenade is such a treat to serve with cocktails. I can imagine how good yours is with the addition of almonds.
Yum! Looks like guacamole only heftier and chunkier and saltier!!!
Two of my fave ingredients together. Irresistible.