Green Olive, Basil and Almond Tapenade

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Basil, loosely packed fresh leaves
  • 1 small clove Garlic

• Condiments

  • 1 tbsp Capers, dry
  • 2 cups Green olives, pitted
  • 1 1/2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Sea salt or kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 1/3 cup Untoasted almonds, whole

Found on blog.surlatable.com

Description

Ingredients

• 2 cups green olives, pitted
• 1 1/3 cup whole, untoasted almonds
• 1 small clove garlic, peeled and minced
• 1 1/2 tablespoon freshly squeezed lemon juice
• 1 tablespoon capers, rinsed and squeezed dry
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup olive oil
• sea salt or kosher salt

Directions

• Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.)
• Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
• Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to 1 week in the refrigerator.