Ingredients

• 2 cups green olives, pitted
• 1/3 cup whole untoasted almonds
• 1 small clove garlic, peeled and minced
• 11/2 tablespoons freshly squeezed lemon juice
• 1 tablespoon capers, rinsed and squeezed dry
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup olive oil
• Sea salt or kosher salt

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Instructions

1. Put the olives, almonds, garlic, lemon juice 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. The tapenade will keep for up to 1 week in the refrigerator.