Green Olive And Almond Tapenade

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* Exported from MasterCook *

 

Green Olive And Almond Tapenade

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 24

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup imported pitted green Provençale olives

OR Greek or Italian olives

1/4 cup whole blanched almonds -- coarsely chopped

1/4 cup extra-virgin olive oil

2 tablespoons drained capers

2 tablespoons fresh lemon Juice

2 large finely chopped garlic cloves -- up to 3

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves

Freshly ground black pepper -- to taste

Toasted baguette rounds

 

Makes about 1 1/2 cups; 6 to 8 servings.

 

Sometimes referred to as " white " tapenade, this tangy variation of the

traditional black olive paste from Provençale is a favorite of mine. It

makes a nice contrast of taste and color alongside the black version on an

appetizer platter.

 

Combine the olives, almonds, oil, capers, lemon juice, garlic, thyme,

rosemary and pepper in a food processor fitted with the metal blade or in a

blender. Process or blend just until a coarse-textured paste is

formed. Serve at room temperature, accompanied by the toasted bread rounds.

 

Advance Preparation: The mixture can be covered and refrigerated for up to

three days. Bring to room temperature before serving.

 

Variation: Black and White Tapenade: use equal parts black and green olives

and substitute pine nuts for the almonds.

 

Per Serving (about 1/4 cup) without bread: Calories 144, Protein 2 g, Total

Fat 15 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 3 g, Dietary

Fiber 1 g, Sodium 219 mg

 

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