GREEN OLIVE TAPENADE

Cooking time: 30 minutes Yield: About 3 cups

greenoliveINGREDIENTS:

2/3 cup toasted almonds
6 Oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
2 small garlic clove, minced
¼ cup coarsely chopped basil
1/2 cup olive oil ¼ cup coarsely chopped, drained capers
1/3 cup Armagnac brandy
2 tablespoons finely grated lemon zest
Kosher salt, freshly ground pepper

PREPARATION:

1. Put the olives, almonds, garlic, lemon zest, and capers in the bowl of a food processor. 2. Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down. 3. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely- broken-down almonds. 4. Mix anchovies, both olives, parsley, brandy, and capers in a processor large jar. 5. Puree, season with salt and pepper.

FROM SARAH LEAH CHASE’S PEDALING THROUGH PROVENCE