This easy green olive tapenade combines olives with umami-packed anchovies, aromatic preserved lemons, and crunchy almonds to create an incredibly versatile condiment.

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One of the keys to effortless hosting—and to being able to welcome last-minute guests—is to keep staples in the pantry and the fridge. Come late November, I make sure to keep favorite snacks on hand, such as terrines, pâtés, crackers, olives, hummus, marinated feta, and cocktail nuts. I also make sure to always have a bottle of white or bubbly wine in the fridge. Having these things at the ready means I’m always ready for spontaneous gatherings, which to me are the best kind.

One homemade condiment I like to keep at the back of the fridge is tapenade, a chunky, olive-based spread. You can make tapenade using any olive variety and all kinds of flavorings, which makes it super versatile. You can serve it at happy hour with crudités, crackers, pita chips, or fresh or toasted baguette slices, or use it to enhance a quick meal, such as grilled or braised meats, fish, and seafood. You can also use it to dress up pasta or swirl into risotto. What’s best: tapenade pretty much keeps forever if refrigerated in an airtight jar (see storage tips in the recipe, below), and it couldn’t be easier to make: simply blend everything together and enjoy.

I share my three favorite tapenade varieties in my cookbook, French Appetizers, but this is a recent variation that has climbed its way to the top of my list. Green olives are blended with umami-packed anchovies and preserved lemons to create an incredibly addictive flavor, and whole roasted almonds to add a delicious crunch. I like to keep this tapenade chunkier than usual so you get to enjoy its fantastic texture at each bite.

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Lemony Green Olive Tapenade

This easy green olive tapenade combines olives with umami-packed anchovies, aromatic preserved lemons, and crunchy almonds to create an incredibly versatile condiment.

Prep Time:10 minutes mins

Total Time:10 minutes mins

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 cup 250 ml firmly packed pitted green olives (such as Castelvetrano or Cerignola), drained
• 1/2 cup 125 ml roasted whole unsalted almonds (about 2 1/2 oz/70 g—see note)
• 2 tbsp 30 ml extra-virgin olive oil
• 1 tbsp 15 ml chopped preserved lemon rind (you can substitute the finely grated zest from 1 lemon)
• 1 tbsp 15 ml minced Italian parsley leaves
• 1 oil-packed anchovy fillet
• Freshly ground black pepper to taste

Instructions

• Add all the ingredients to the bowl of a food processor. Pulse until finely and evenly chopped, scraping down the sides of the bowl if needed. The tapenade will be quite thick and chunky. If you like a smoother texture, keep processing and add up to 2 tbsp (30 ml) extra-virgin olive oil until you reach the desired consistency.
• STORAGE: This tapenade is best made at least 1 day ahead as resting allows flavors to fully develop. Store the tapenade in an airtight container in the refrigerator until needed. If storing the tapenade for more than 1 week, smooth out the top and pour a thin layer of olive oil over the tapenade to cover it completely. Repeat the smoothing and olive oil covering process every time you use some of the tapenade. This will prevent any contact with air and allow you to store the tapenade for weeks. You can also freeze the tapenade for up to 1 month. (No need to cover with olive oil if freezing.) Thaw frozen tapenade overnight in the fridge.
• SERVING: Serve this green olive tapenade with crudités, crackers, pita chips, or fresh or toasted baguette slices, or use it to enhance a quick meal, such as grilled or braised meats, fish, and seafood. You can also use it to dress up pasta or swirl into risotto.
• NOTE: It’s essential to use roasted almonds in this recipe as the roasted nuts impart a lovely, slightly smoky flavor to the tapenade. To roast raw almonds, spread over a baking sheet and place in a preheated 325°F (160°C) oven for 10 minutes, shaking the sheet halfway through. Let cool completely, then use as indicated, or store in an airtight container in the fridge until needed.
• MAKE IT VEGAN: Omit the anchovy.

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