Lemon and Almond Olive Tapenade
Ingredients
-
½
cup
raw almonds
-
½
cup
extra virgin olive oil
-
3
cloves
garlic, minced
-
1
tablespoon
fresh rosemary, finely chopped
-
1
tablespoon
fresh sage, finely chopped
-
½
teaspoon
chili pepper flakes
-
1
cup
pitted green olives
-
1
cup
pitted black olives
-
3-4
fillets
anchovy, finely chopped
-
1
wedge
preserved lemons, chopped
Instructions
- Heat olive oil, garlic, rosemary, sage, and chili pepper in a small saucepan over low heat for 4-5 minutes, then let cool.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes until fragrant, then let cool.
- Pulse the cooled almonds in a food processor until roughly chopped.
- Add the olives, preserved lemon, and anchovies to the food processor and pulse until well combined but still chunky.
- Transfer the mixture to a bowl, add the cooled oil, and stir until combined.
- Serve immediately or refrigerate for a couple of hours to enhance flavors.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
15g
Total carbohydrates
3g
Total protein
2g
Sodium
353mg
Cholesterol
1mg
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