260g green olives, pitted (Inolivia with almonds)
35g whole untoasted almonds
1 small clove garlic, peeled and minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, rinsed and squeezed dry
15g fresh basil leaves
125ml olive oil
Sea salt or kosher salt
Method Step 1: Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.)
Step 2: Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
Step 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. The tapenade will keep for up to 1 week in the refrigerator.
From My Paris Kitchen by David Lebovitz. (http://metro.co.uk/)