Green Olive Tapenade Makes approx 1 cup
Serve as a spread with toasted pita bread or as a dip with crisp vegetables. It is also an excellent condiment with fish, chicken or topping a baked potato.
175g brine cured, stuffed green olives
1/2 cup chopped parsley
1 tablespoon Bittersweet Italian Blend*
1/4 cup slivered almonds, lightly toasted (approx 25 - 30 grams)
2 tablespoons fresh lemon juice
1/4 - 1/2 cup olive oil
Blend the olives, parsley, Bittersweet Italian, almonds (save a few almonds for garnishing), and lemon juice in a food processor. Scrape down the sides occasionally until finely chopped. Add the oil and process until a paste is formed. Store in airtight container in refrigerator for up to one week.
*You can use any Bittersweet Blend in this recipe.