Green Olive And Almond Tapenade

• 2 large garlic cloves
• 1/2 pound imported green olives, pitted (about 2 cups)
• 1-1/2 tablespoons capers, drained and rinsed
• 2 anchovy fillets, soaked, if salt-cured, about 5 minutes in water and drained
• 1/2 cup blanched almonds
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• 1/3 cup olive oil
• freshly ground pepper
• chopped fresh herbs or sprigs, for garnish

1. Turn on the food processor, and drop in garlic. When chopped, turn off, and scrape down sides. Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth. Add the lemon juice, olive oil, and a generous grinding of pepper and continue to blend until you have a smooth paste. Scrape into an attractive serving bowl and garnish with herbs. Chill 2 hours until ready to serve.

garlic, green olives, capers, anchovy, blanched almonds, rosemary, mustard, lemon juice, olive oil, freshly ground pepper, fresh herbs

Taken from www.epicurious.com/recipes/member/views/green-olive-and-almond-tapenade-51989801 (may not work)