Green Olive & Almond Tapenade

Name: Green Olive & Almond Tapenade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 Tb capers, drained; 1 Tb minced garlic; 1 teaspoon fresh lemon juice (optional); 118 milliliters extra-virgin olive oil; 4 to 6 whole salt-packed anchovies (or 10 to 12 oil-cured anchovy fillets); 237 milliliters 14 lb. (about slivered almonds, toasted; 946 milliliters unpitted green, Mediterranean-style olives

Need a gluten free, dairy free, and primal condiment? Green Olive & Almond Tapenade could be a super recipe to try. This recipe serves 3. One serving contains 535 calories, 9g of protein, and 54g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of capers, unpitted, to 6 salt-packed anchovies, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Pit the olives with a knife; set aside. If using salt-packed anchovies, wash the anchovies in several changes of water. Separate the fillets by running a knife or your finger along the backbone; remove any large bones.

Ingredients you will need

Anchovies

Olives

Water

Salt

Equipment you will use

Knife

Put the pitted olives, anchovies, almonds, garlic, capers, lemon juice, and olive oil in a food processor; process until a coarse paste forms. Itmakes a tangy topping for savory tarts and pizza and is delicious tossed with pasta along with a little olive oil and some fresh goat cheese. Brennan also tucks this tapenade under the skin of a chicken breast as a flavor booster.

Ingredients you will need

Chicken Breast