Almond Olive Garlic Anchovy Tapenade Food

GREEN OLIVE AND ALMOND TAPENADE

Steps:

• Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

ALMOND, OLIVE, GARLIC & ANCHOVY TAPENADE

Steps:

• Put all in magimax and blend

GREEN OLIVE, BASIL AND ALMOND TAPENADE

Steps:

• Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.).
• Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down.
• Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
• The tapenade will keep for up to one week in the refrigerator.

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.