Green Olive and Almond Tapenade

Posted on June 19, 2014 | 17 Comments

green olive tapenade tastefood

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.

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17 responses to “Green Olive and Almond Tapenade”

  1. susan @ the wimpy vegetarian | June 19, 2014 at 4:41 pm |

    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?

  2. Deb | June 19, 2014 at 5:23 pm |

    What a succulent recipe! The flavors are so fresh and inviting. I imagine the tapenade is quite seductive with fish.

  3. sallybr | June 19, 2014 at 6:28 pm |

    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…

  4. lizthechef | June 19, 2014 at 8:01 pm |

    You inspire me to toss the salsa from Trader Joe’s. Fabulous.

  5. Rosa May (@RosasYummyYums) | June 19, 2014 at 11:29 pm |

    Wonderful! A tasty appetizer.

    Cheers,

    Rosa

  6. A Famished Foodie | June 20, 2014 at 5:47 am |

    The flavors here seem like they’d be perfect together! What a great, flavorful summer appetizer.

  7. Rufus' Food and Spirits Guide | June 21, 2014 at 10:45 am |

    This looks fantastic and so does the book!

  8. Bitches Love Food | June 22, 2014 at 9:26 am |

    Yum! Love snack stories! I do a snack of the week @ bitcheslovefood.wordpress.com!! 🙂

  9. Chris | June 22, 2014 at 10:20 am |

    How does one toast the almonds and for how long? Do you toast them whole? Thanks…an almond challenged person!

    • TasteFood | June 22, 2014 at 10:39 am |

      Toast the almonds whole in a dry skillet over medium heat, until golden brown in spots, stirring occasionally, about 5 minutes. Enjoy!

      ________________________________

  11. Chris | June 22, 2014 at 2:53 pm |

    Thank-you! Sounds easy enough!

  12. Oui, Chef | June 22, 2014 at 4:55 pm |

    So glad I bought this gorgeous book. Can’t wait to make this dish….maybe for the 4th!

  13. Karen | June 26, 2014 at 5:41 am |

    Tapenade is such a treat to serve with cocktails. I can imagine how good yours is with the addition of almonds.

  14. Sue | June 27, 2014 at 3:45 pm |

    Yum! Looks like guacamole only heftier and chunkier and saltier!!!

  15. marymtf | June 28, 2014 at 2:54 pm |

    Two of my fave ingredients together. Irresistible.