Green Olive Tapenade with Almonds and Capers (Quick & Easy 10-Min Recipe)
Briny green olives blended with anchovies, almonds, and capers for a Mediterranean-inspired spread with bright flavors.
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Cooking tools:
- Food processor
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Dish
- Airtight container
Ingredients
- 1 slice white bread, torn into pieces
- 2 garlic cloves, crushed
- 1/2 cup pitted green olives (Castelvetrano variety preferred)
- 2 oil-packed anchovy fillets
- 1/3 cup whole almonds
- 1 tablespoon oil-packed capers, drained and rinsed
- 2 teaspoons fresh flat-leaf parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- Freshly ground black pepper, to taste
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