Recette tapenade verte, basilic et amandes

In a food processor, combine the green olives, capers, garlic, and parsley.

Pulse the mixture until coarsely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is well combined but still slightly chunky.

Add the lemon juice, black pepper, and red pepper flakes (if using) to the mixture.

Pulse a few more times to incorporate the additional ingredients.

Taste and adjust seasoning if necessary, adding more lemon juice or pepper to taste.

Transfer the tapenade to a serving bowl and cover with plastic wrap.

Refrigerate for at least 30 minutes to allow the flavors to meld.

Serve with crusty bread, crackers, or as a condiment for meats and vegetables.

Equipment Needed

Spice Level:

Dietary