Green Olive & Almond Tapenade

  • Active Time 5m
  • Total Time 5m

Yields 3 cups (Serves 24)

The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities. It will keep for a few weeks in the refrigerator.


  • 4 cups unpitted green, Mediterranean-style olives
  • 4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets)
  • 1/4 pound (about 1 cup) slivered almonds, toasted
  • 1 tablespoon minced garlic
  • 1 tablespoon capers, drained
  • 1 teaspoon fresh lemon juice (optional)
  • 1/2 cup extra-virgin olive oil


Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the anchovies in several changes of water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones. Put the pitted olives, anchovies, almonds, garlic, capers, lemon juice and olive oil in a food processor; process until a coarse paste forms.

Serving Size = 2 tablespoons

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 3425

nutrition information per serving

99 calories; 10g total fat; 1mg cholesterol; 234mg sodium; 3g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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