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Green olive and almond tapenade

Time 20 minutes
Yields Serves 10 to 12
Green olive and almond tapenade
1

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides. Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth. Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste. Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

Shulman is author of “Mediterranean Light” and “Provencal Light” (both published by William Morrow).

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