Spanish Olive Tapenade
Yield: 4-5 Cups
4 Cups Spanish Manzanilla Olives
3/4 Cup Sliced Almonds, Toasted
2 Cloves Garlic
2 Tablespoons Capers
Juice of 1 Lemon
2 Teaspoons Lemon Grove Seasoning
1/2 Teaspoon Cracked Green Peppercorns
1/4 Teaspoon Red Pepper Flakes
Pinch Sea Salt
1 1/2 Cup Extra Virgin Olive Oil
Most Tapenade recipes start with black olives, but we like the tartness that comes from using Spanish green olives instead. We also add toasted almonds to our recipe as we like the way they complement the flavor of the olives. This tapenade has become one of our signature recipes at MorningStar Kitchen. We often pair it with fresh ricotta and crostini to serve alongside a bottle of bold red wine.
Slice olives in half lengthwise to ensure that the pits have been removed. Place in bowl of food processor. Add almonds, garlic, capers, seasoning blend, peppers, and lemon juice to the bowl and pulse several times. Slowly add olive oil into the mix and pulse until well combined.
When stored in refrigerator, tapenade will last for 2-3 weeks.