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Green olive and almond tapenade

Bridgitte Hafner

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Green olive and almond tapenade
Green olive and almond tapenadeMarina Oliphant

Delicious spread on crusty bread or as an accompaniment to grilled chicken.

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Ingredients

  • 250g whole green olives (or 170g pitted)

  • 1 cup blanched almonds

  • 2 tbsp chopped flat leaf parsley

  • 2 tsp lemon juice

  • 1/2 clove garlic

  • 2 anchovy fillets (optional)

  • 1/4 cup extra-virgin olive oil salt and pepper

Method

  1. Preheat oven to 175C.

    Crush olives and remove pip. Lightly toast almonds in oven until golden brown (about 5-8 minutes). Put olives, almonds and remaining ingredients except oil in a food processor and blend. Add the olive oil in a steady drizzle and blend again until combined but still coarse. Serve at room temperature.

    Makes: about 1 1/2 cups 

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