Green Olive Tapenade Spread (Print Version)
Briny olive blend with anchovies, almonds, and capers creates a vibrant Mediterranean appetizer.
# Ingredients:
→ Base
01 -
1 slice white bread, torn into pieces
→ Aromatics
02 -
2 garlic cloves, crushed
→ Main Flavor
03 -
1/2 cup pitted green olives (Castelvetrano variety preferred)
04 -
2 oil-packed anchovy fillets
05 -
1/3 cup whole almonds
06 -
1 tablespoon oil-packed capers, drained and rinsed
07 -
2 teaspoons fresh flat-leaf parsley, chopped
→ Seasoning and Finish
08 -
1/4 cup extra-virgin olive oil
09 -
2 teaspoons freshly squeezed lemon juice
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Place white bread, garlic cloves, pitted green olives, anchovy fillets, almonds, capers, and chopped parsley into the bowl of a food processor.
02 -
Pulse contents of the food processor until ingredients are coarsely chopped.
03 -
With the food processor running, gradually stream in olive oil until the mixture becomes smooth yet textured.
04 -
Stir in lemon juice and freshly ground black pepper to taste.
05 -
Serve tapenade at room temperature alongside toasted baguette slices or crackers, or store in an airtight container topped with a thin layer of olive oil for up to one week.
# Notes:
01 -
If preparing in advance, pour a thin layer of olive oil over the surface before storing to preserve freshness and prevent oxidation.