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Almond and Olive Tapenade

By Chef Linda

If you love olives and all things salty and briny, you love tapenade. Full of texture and bright, sharp flavors, tapenade is a staple in my house. On crackers, bread, or straight out of the jar, tapenade can make even a spiritless sandwich seem sublime. But what if…you added an ingredient that brought a delightful and subtle crunch to the mix? And what if that ingredient was chopped almonds? You'd end up with Almond and Olive Tapenade, a spread that had been elevated to new heights of taste and deliciousness.

Tapenade is known as a spread, but it can (and should!) be added to grain, pasta, or vegetable dishes as a simple way to create an elegant dish.This tapenade keeps for a couple of weeks in the fridge and provides a healthy dose of heart-healthy mono-saturated fat. Now what's wrong with that?

Almond and Olive Tapenade

YIELDS
Makes about 2 1/2 cups

INGREDIENTS

 ½ cup raw or roasted almonds (skinless, preferred)

 ½ cup packed fresh flat-leaf parsley

 2 large garlic cloves

 1 cup pitted green olives

 1 cup of pitted kalamata olives

 1 tbsp nutritional yeast

 2 tbsp extra virgin olive oil

 Zest and juice from one lemon

DIRECTIONS

1

Dry toast almonds in a pan over medium heat for about 5 minutes. Watch closely as nuts can go from lightly browned to burnt very quickly. Remove from heat and let cool.

Place parsley and garlic in food processor and pulse until roughly chopped. Add olives, almonds, and nutritional yeast then pulse again until combined, but don’t over process; mixture should have lots of texture. Add oil, lemon zest and juice, processing until mixture is finely chopped. Serve as a spread for crusty bread, as a sandwich spread, or tossed with hot pasta or cooked grains.

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CategoryGluten Free, Peanut Free, Soy Free, StartersTags#entertaining

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