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Green Olive, Basil And Almond Tapenade

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Ingredients

Adjust Servings:
2 cups green olives, pitted
1/3 cup whole untoasted almonds
1 small garlic clove, peeled and minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaf
1/2 cup olive oil
sea salt (go easy) or kosher salt, to taste (go easy)

Nutritional information

817
Calories
780 g
Calories From Fat
86.7 g
Total Fat
11.1 g
Saturated Fat
0 mg
Cholesterol
2298.5 mg
Sodium
11.8 g
Carbs
7.3 g
Dietary Fiber
2.2 g
Sugars
6.8 g
Protein
478g
Serving Size

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Green Olive, Basil And Almond Tapenade

Features:
    Cuisine:

    Add a few grinds of freshly crushed black pepper. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I spread this tepenade over hummus and it got raves.

    • 35 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Green Olive, Basil and Almond Tapenade, Add a few grinds of freshly crushed black pepper Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz I spread this tepenade over hummus and it got raves


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    Steps

    1
    Done

    Put the Olives, Almonds, Garlic, Lemon Juice, and Capers in the Bowl of a Food Processor. (david Lebovitz Suggests not Using a Mortar and Pestle For This Because He Desires the Slightly Chunky Bits of Almonds in the Finished Tapenade.).

    2
    Done

    Coarsely Chop the Basil Leaves, Add Them to the Processor and Pulse the Machine a Few Times to Start Breaking Them Down.

    3
    Done

    Add the Olive Oil and a Sprinkle of Salt. Pulse the Food Processor Until the Mixture Forms a Coarse Paste, One That Still Has a Little Texture Provided by the not-Entirely-Broken-Down Almonds.

    4
    Done

    the Tapenade Will Keep For Up to One Week in the Refrigerator.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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