Green Olive TapenadeNovember 15, 2016
A table laden with appetizers is typical of Provence, and olive tapenade was a favorite of Paul Cezanne’s.
2 cups green olives, pitted
1 1/3 cup almonds
1 clove garlic, minced
2 tablespoons lemon juice
½ cup loosely packed fresh basil leaves
½ cup olive oil
Put the pitted olives, almonds, garlic, and lemon juice, in the bowl of a food processor.
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 pinch of salt. Pulse until the mixture forms a coarse paste. Serve with sliced, toasted baguette. (The tapenade will keep for up to 1 week in the refrigerator.)
Serves 6 to 8
photo by Carin Krasner