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”
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?
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.
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!
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.
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