Green olive and almond tapenade with basil

Time 15 minutes
Yields This makes about 1 cup tapenade
Green olive and almond tapenade with basil
(Callaghan O’Hare / Los Angeles Times )

Turn 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.


Add 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.

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