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Almond tapenade

Time 15 minutes
Yields Serves 10 to 12
Almond tapenade
(Ricardo DeAratanha / Los Angeles Times)
1

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

2

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

3

Add the oil and cayenne pepper and stir to combine.

4

Serve with baguette slices or crackers.

From Chef Chris Behre at Cinch.

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