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.
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.
Need Something for Your Kitchen?
Get 15% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close