Dry Cured Olive & Smoked Almond Tapenade Recipe

Epicurean Exploits - Food and Recipes
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I love dry cured olives; my current favorite source being The Olive Pit which is near Redding. I always stop in when I’m up that way, but as is sometimes the case, I find myself out of olives with no trips north planned, so I ship a decent quantity. A box of olives just arrived, so I was looking for some recipes and came across this:

I liked the idea of a tapenade with some smokiness, so we gave it a try. I couldn’t find Foja de Noce, so substituted Percorino Romano. I used dry cured Greek olives from Olive Pit instead of dry cured Sicilian, and threw in a few Niçoise & Arbequina olives which I had also included in my shipment. I followed the blogger’s recommendation to double the olives, but I don’t think this was necessary, as the cheese & almonds weren’t as prominent as they could have been. The lemon was a touch strong, so next time I’d stick to the recipe’s olive content and cut the lemon. Plus, the “put everything in a food processor and spin” doesn’t leave as much texture as I’d like, so I’d reserve some olives coarsely chopped next time to fold in at the end.

In all, this stuff is quite delicious, unique, and very versatile. We’ve used it on sandwiches, pizza, and Lori used it as a base for a salad dressing which had me completely fooled on its ingredients. Little effort to this recipe and well worth it.

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Larry - this sounds right up my alley! Thanks for sharing. Will definitely try this.

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Lovely as always.

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Thx for sharing Larry. Looks and sounds fantastic as an olive lover myself.

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I made this today substituting Kalamata olives and some Pecorino from Whole Foods. I smeared it all over perfectly ripe heirloom tomato slices and made it disappear. This is really good. [cheers.gif]

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We’ve got a few tomatoes hanging - put this on the mission plan for this weekend [cheers.gif]