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Green Olive And Almond Tapenade Recipe - Cooking Index

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Green Olive And Almond Tapenade

Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

2 tablespoons 30mlGarlic cloves (large)
1/2 lb 227g / 8ozPitted imported green olives - (2 cups) - (see * Note)
1 1/2 tablespoons 22mlRinsed capers - drained
2   Anchovy filets
1/2 cup 46g / 1.6ozBlanched almonds
1 teaspoon 5mlChopped fresh rosemary
  = (or 1/2 tspn dried rosemary, crumbled)
1 teaspoon 5mlDijon mustard
2 tablespoons 30mlLemon juice
1/3 cup 78mlOlive oil
  Freshly-ground black pepper - to taste
  Chopped fresh herbs or sprigs - for garnish

Recipe Instructions

* Note: Use a green olive such as French picholine, but you could also use other imported green olives, as long as they aren't flavored or stuffed.

If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.

Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.

Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

This recipe yields 10 to 12 servings.

Each of 12 servings: 70 calories; 546 mg sodium; 4 mg cholesterol; 8 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 3 grams protein; 1.69 grams fiber.

The Los Angeles Times, 08-08-2001


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