Green Olive and Almond Tapenade

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 1 cup

8 ounces pitted green olives, such as Castelvetrano or a mixture of green olives
1 ounce raw almonds, toasted, coarsely chopped
1 anchovy, drained
1 large garlic clove
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Place the tapenade ingredients  in the bowl of a food processor. Pulse until to create 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.

17 thoughts on “Green Olive and Almond Tapenade

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

  2. 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…

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

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


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

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