+
0 (0)

Category: Appetizers

Green olive and almond tapenade with basil

Green olive and almond tapenade with basil
Callaghan O'Hare / Los Angeles Times

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, Mediterranean region of France. There, the ... Read more

Total time: 15 minutes | This makes about 1 cup tapenade
  • 2 garlic cloves, green shoots removed
  • 1/2 pound large almond-stuffed green olives (about 24)
  • 4 anchovy fillets, rinsed
  • 1 ounce fresh basil leaves (about 2/3 cup, tightly packed)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper

Step 1Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add the olives, anchovies and basil and pulse until finely chopped. Scrape down the sides of the bowl.

Step 2Add the lemon juice, olive oil and pepper and process until smooth. Taste and adjust the seasoning if desired. Transfer to a bowl or serving dish. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.

Each 2 tablespoons:
Calories 133; Protein 3 grams; Carbohydrates 2 grams; Fiber 0; Fat 13 grams; Saturated fat 1 gram; Cholesterol 2 mg; Sugar 0; Sodium 357 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Bacon-bundled BBQ shrimp
Iced somen noodles and fried eggplant with soy-mirin dipping sauce
Herbed flageolet and cannellini beans
Sorrel flan