A simple and quick spread with a lemon twist that gives the traditional recipe a little quick.
Makes about 1½ cups
1 cup [250 ml] large green olives, pitted
¼ cup [60 ml] fresh Italian parsley
¼ cup [60 ml] slivered almonds, toasted
1 tbsp [15 ml] capers
½ lemon, zest and juice
1 oil-packed anchovy fillet
1/3 cup [80 ml] best quality extra-virgin olive oil
Sea salt and black pepper
Put olives, parsley, almonds, capers, lemon zest and juice, and anchovy fillet in container or a mini food processor. Pulse multiple times, scraping down the sides of the bowl, until the mixture looks coarsely but evenly chopped. Add half the olive oil and process for about 30 seconds, scraping down the sides of the bowl once. Add the rest of the olive oil and process again for 30 seconds. Taste, season with salt and pepper to taste (you shouldn’t need to add much salt) and incorporate by mixing vigorously with a spoon.
If you like your tapenade quite coarse, it’s now ready to serve. If you want it creamier, keep on processing for a minute more, adding 1 tablespoon [15 ml] water if needed to loosen the mixture a bit.
Serve with toasted pita chips, on crostini, or with pasta.
Recipe Credit: Marie Asselin