Green Olive Tapenade

Green Olive Tapenade

Yield: 2 cups


  • 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


  1. Place all ingredients in a food processor and mix until all ingredients are combined and mixture is smooth
  2. Store in an air-tight container in the fridge for up to one week.
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