This was sent to me in an email by my good friends at Piatti. Enjoy.
Green Olive Almond Tapenade
A perennial favorite, Chris Fernandez, VP of Culinary Operations for Piatti, shares his festive Green Olive Tapenade recipe.
Chef Tip: Chris suggests using a mortar and pestle (shown to the left) to make this popular Mediterranean olive spread. The mortar and pestle will give you more control over the consistency of the paste.
* 1/2 quart pitted Picholine olives
* 1 C lightly toasted whole blanched almonds
* 1 sprig thyme, rough chopped
* 1 small anchovy fillet, rough chopped
* 2 Calabrian chilis, rough chopped
* 1/3 tsp orange zest finely grated
* 1 1/2 T capers rinsed and chopped
* 1 T garlic rough chopped
* 2-3 T red wine vinegar
* 11/2 C EVOO
* 2 tsp black pepper
In the mortar and pestle add the thyme, anchovy, chilies, orange zest and capers and smash to a paste. In the cuisinart, add the olives, almonds and red wine vinegar and puree to a medium consistency, not too fine. Add the olive oil slowly as you process. Add the paste mixture of all the savory ingredients and the pepper and process just a little more to incorporate. Taste and adjust if needed.
At your next impromptu gathering, serve with crostini (small slices of toasted bread) or use as a spread for sandwiches like panini and muffaletta.