Herb And Almond Tapenade Recipes

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GREEN OLIVE AND ALMOND TAPENADE

Provided by Amy Sue Keck

Categories     Condiment/Spread     Food Processor     Nut     Olive     No-Cook     Lemon     Almond     Spring     Gourmet     California

Yield Makes about 1 1/2 cups

Number Of Ingredients 6



Green Olive and Almond Tapenade image

Steps:

  • Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

1 1/2 cups brine-cured green olives (10-ounce jar), pitted
1/2 cup fresh parsley
1/4 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
2/3 cup olive oil
Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

FRIED HERBED ALMONDS

These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 2 cups

Number Of Ingredients 4



Fried Herbed Almonds image

Steps:

  • Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
  • Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme, leaves
Coarse salt and freshly ground pepper

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