Green Olive Tapenade
- 2 cups green olives, pitted and coarsely chopped
- 1/4 cup almonds (not toasted)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary leaves, coarsely chopped
- Place all ingredients in a food processor and mix until all ingredients are combined and mixture is smooth
- Store in an air-tight container in the fridge for up to one week.