+
1 (1)

Categories: Appetizers, Sauces and condiments, Vegetarian

Almond tapenade

Almond tapenade
Ricardo DeAratanha / Los Angeles Times

How nice it is to arrive at a restaurant, slide into a banquette and find a ramekin of something delicious to spread on a crispy flatbread or a chewy slice of sourdough. Tapenades, spiced purees, vegetable "butters" and savory marmalades ... Read more

Total time: 15 minutes | Serves 10 to 12
Note: From Chef Chris Behre at Cinch.
  • 1 1/4 cups pitted black olives (kalamata, Nicoise or similar)
  • 2 tablespoons salted capers
  • 1/2 cup roasted almonds, whole with skin
  • 2 tablespoons chopped parsley
  • 1/4 cup grape seed or canola oil
  • 1/8 teaspoon cayenne pepper

Step 1In the bowl of a food processor, chop the olives and capers to a coarse paste. Remove to another bowl.

Step 2Place the almonds in the food processor and chop coarsely. Add the chopped almonds and the parsley to the olive mix.

Step 3Add the oil and cayenne pepper and stir to combine.

Step 4Serve with baguette slices or crackers.

Each serving:
92 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 165 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Smashed fries
Fennel-aquavit gravlax with caraway creme fraiche
Abalone carpaccio with scallions, ginger and ponzu
Snow-crab rolls with caviar