Olive Almond Tapenade
I had to train myself to begin to like olives a few years ago.
These days I simply cannot believe it took me so long to cross the line, onto the other side – the Castlevetrano side.
For a time, I believe I went about 126 days in a row of noshing on my favorite, buttery, fruity bulbs.
Thus, paired with some sharp cheese and all the unique glory of Marcona almonds, Valerie’s Olive Almond Tapenade will make your heart sing – just like she does. 🙂 She’s amazing. She really is.
You’re either an olive lover or an olive hater. I love olives. Greek, black, green, stuffed, unstuffed. I love them all. I love the smell of a blossoming olive tree; sweet and fragrant. I eat olives on pizza, sandwiches, tacos, salads, and on crackers. I even eat them just as they are.
Via MyKitchenCoop:
Castlevetrano olives are so smooth and buttery sweet. They make a really good tapenade, too. Ten minutes and you've got a summer appetizer that is impressive and tasty. Serve them with Lemon Rosemary Flatbread Crackers, and you've got an easy winner.
Place olives and almonds in a food processor. Add the oil from the almonds too. Sometimes Marcona almonds are sold with herbs or spices added. These are delicious and perfectly suitable to use here. I'm using a mini processor. It's big enough and easier to clean than a large one.
Add capers and thyme.
Next, add the lemon zest.
Pulse a few times adding more olive oil until you reach the consistency you like. That's it. Quick and easy.
See the beautiful pale green color? This is a good olive. Castlevetrano olives should have pale green flesh. The bright neon-looking olives that can be found are dyed to make them look that way. Don't bother.
Store in the refrigerator.
Serve on Lemon Rosemary Flatbread Crackers with some shaved parmesan or spread on a ham sandwich. If you like olives, you can't pass this up. The taste is naturally salty, so be sure to tame it down with a good cheese.
Olive Almond Tapenade
2/3 C Castlevetrano olives (I used a 5.5 oz jar); pitted
¼ cup Marcona almonds, toasted and packed in oil
3 - 4 Tbs. olive oil
zest of 1/2 lemon
2 tsp. fresh thyme
1 tsp. capers
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