Green olive, basil and almond tapenade


I am not going to introduce this with any remarkable story or commentary. All I can say is that the interesting combination of ingredients is nothing short of genius. I got this from “My Paris Kitchen” by David Lebovitz, my new cookbook that I am enjoying inmensely!:)

2 cups green pitted olives
1/3 cup whole untoasted almonds
1 small garlic clove, peeled and minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaves
1/2 cup olive oil
Sea salt or kosher salt

Put the olives, almonds, garlic, lemon juice and capers in the bowl if a food processor.
Coarsely chop the basil leaves and add them to the bowl. Pulse the machine a few times to break things down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste.

Keeps for one week in the refrigerator.
Serve with crackers or toasted bread.

I hope you enjoy this as much as my husband and I did!
Xxxx Natascha