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Green Olive & Almond Tapenade

Source: Fine Cooking - Issue No. 30
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Active Time:  5 Minutes
Total Time:  5 Minutes
  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 lb. (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
Green Olive & Almond Tapenade Recipe at
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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 3 cups (Serves 24)
Calories: 99
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 234mg
% Cal. from Fat: 91%
Cholesterol: 1mg
Protein: 1g
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