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Almond Olive Tapenade


This olive spread is a classic French dish, typically served with a hot, crusty baguette. The addition of the almonds gives it a nice, textured crunch that’s so good, you’ll find yourself looking for excuses to smear it on something.



Using a food processor fitted with the S-blade, pulse the garlic and cilantro several times until roughly chopped.


Add the olives, almonds, lemon juice, salt, and olive oil and process until mostly smooth, but still a little chunky.


Transfer to an airtight container and store refrigerated for up to 1 week.