Green Olive And Almond Tapenade

Recipe Ingredients

2 tablespoons	30ml	Garlic cloves (large)
1/2 lb	227g / 8oz	Pitted imported green olives - (2 cups) - (see * Note)
1 1/2 tablespoons	22ml	Rinsed capers - drained
2		Anchovy filets
1/2 cup	46g / 1.6oz	Blanched almonds
1 teaspoon	5ml	Chopped fresh rosemary
		= (or 1/2 tspn dried rosemary, crumbled)
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Lemon juice
1/3 cup	78ml	Olive oil
		Freshly-ground black pepper - to taste
		Chopped fresh herbs or sprigs - for garnish

Recipe Instructions

* Note: Use a green olive such as French picholine, but you could also use other imported green olives, as long as they aren't flavored or stuffed.

If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.

Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides.

Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.

Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste.

Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve.

This recipe yields 10 to 12 servings.

Each of 12 servings: 70 calories; 546 mg sodium; 4 mg cholesterol; 8 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 3 grams protein; 1.69 grams fiber.

Source:
The Los Angeles Times, 08-08-2001

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