Green olive and almond tapenade


3 cups pitted green olives

Large bunch of parsley

Juice of 1 Lemon

1 cup raw almonds

2 Garlic cloves

1/3 cup extra virgin olive oil

1 tsp cracked pepper


Grind almonds in coffee grinder

Roughly chop up parsley

Combine all ingredients (with exception of oil) in food processor – trickle oil into food processor whilst mixing.

Add to container and refrigerate – will keep for a couple of weeks.

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