Kalamata Olive and Almond Tapenade

A rich and flavorful Mediterranean spread combining the briny depth of Kalamata olives with the nutty crunch of almonds. Perfect as a dip, spread on toast, or as an accompaniment to grilled meats and vegetables.

Steps

1. Toast the almonds lightly in a dry pan over medium heat until fragrant, about 3-4 minutes. Let cool. 2. In a food processor, combine the Kalamata olives, toasted almonds, and garlic clove. 3. Pulse the mixture until coarsely chopped. 4. Add the olive oil, lemon juice, and thyme leaves. 5. Pulse again until the tapenade is well combined but still has some texture. 6. Season with salt and black pepper to taste. 7. Serve immediately or refrigerate in an airtight container for up to 3 days.

60g pitted Kalamata olives 15g raw almonds 1 small garlic clove 1 tbsp extra virgin olive oil 1 tsp lemon juice 1/2 tsp fresh thyme leaves Salt and black pepper to taste