Green Olive and Almond Tapenade
"One night when friends were coming over for cocktails, I wanted to make some hors d'oeuvres," says Amy Sue Keck of San Diego, California. "Though most tapenades I've tasted have been made with black olives and anchovies, I only had green olives in my cabinet—and no anchovies! So I added some toasted almonds instead, and my green "tapenade" was a hit. I still make it this way."
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/2 cups
American
Condiment/Spread
Food Processor
Nut
Olive
No-Cook
Lemon
Almond
Spring
Gourmet
California
- 2 tablespoons fresh lemon juice
- 2/3 cup olive oil
- 1/2 cup fresh parsley
- Carbohydrate 7 g(2%)
- Fat 67 g(103%)
- Fiber 5 g(18%)
- Protein 3 g(6%)
- Saturated Fat 9 g(45%)
- Sodium 1477 mg(62%)
- Calories 619
Preparation Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.
Preparation Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.
