Posted by Lynda Balslev
This is a recipe in my Almond book. I prepared this tapenade for each of the book signings I went to, and it was very popular. And now that it’s the official start to summer, I share this recipe with you. Salty, nutty, and seriously addictive, this tapenade is a perfect summer appetizer, spooned over bread or crostini. It’s also a great condiment, sprinkled over pizzas, salads or grilled fish. If you can, enjoy it with a glass of dry rosé for a heavenly pairing.
Green Olive and Almond Tapenade
from Almonds – Recipes, History, Culture (Gibbs Smith 2014)
Makes about 1 cup
Tapenade:
8 ounces pitted green olives, such as Castelvetrano or a mixture of green olives
1 ounce raw almonds, toasted, coarsely chopped
1 anchovy, drained
1 large garlic clove
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
Place the tapenade ingredients in the bowl of a food processor. Pulse until to create a coarse paste. Refrigerate for at least one hour to allow the flavors to develop. The tapenade may be stored in the refrigerator for up to 2 days.
This looks wonderful, Lynda! Perfect for summer. I’ll need to substitute the almonds due to allergies, but am assuming pine nuts would work well?
Absolutely!
________________________________
What a succulent recipe! The flavors are so fresh and inviting. I imagine the tapenade is quite seductive with fish.
Oh, I remember this recipe very very well, I almost picked that one to blog on the review of your book…. Thanks for bringing it again to my attention, we love tapenade, but I confess to often taking the easy way out and getting the black olive tapenade from Trader Joe’s… I should really go for your recipe soon…
You inspire me to toss the salsa from Trader Joe’s. Fabulous.
Wonderful! A tasty appetizer.
Cheers,
Rosa
The flavors here seem like they’d be perfect together! What a great, flavorful summer appetizer.
This looks fantastic and so does the book!
Yum! Love snack stories! I do a snack of the week @ bitcheslovefood.wordpress.com!! 🙂
How does one toast the almonds and for how long? Do you toast them whole? Thanks…an almond challenged person!
Toast the almonds whole in a dry skillet over medium heat, until golden brown in spots, stirring occasionally, about 5 minutes. Enjoy!
________________________________
🙂
Thank-you! Sounds easy enough!
So glad I bought this gorgeous book. Can’t wait to make this dish….maybe for the 4th!
Tapenade is such a treat to serve with cocktails. I can imagine how good yours is with the addition of almonds.
Yum! Looks like guacamole only heftier and chunkier and saltier!!!
Two of my fave ingredients together. Irresistible.