Olive and Almond Tapenade (Pam Thomas using recipe from Brigitte Hafner, The Age Epicure)

Green Olive and Almond Tapenade (Pam Thomas using recipe from Brigitte Hafner, The Age Epicure)

Whole green olives (or 170g pitted)

1 cup blanched flaked almonds

2 tbsp chopped flat-leaf parsley

2 tsp lemon juice

1 clove of garlic

2 anchovy fillets (don't be put off if you don't like anchovies - they
just add flavor)

Quarter cup of extra virgin olive oil

Salt and pepper

Crush olives and remove olive stones. Toast the almonds in an oven or dry pan until lightly brown. Put pitted olives, almonds and the remaining ingredients, except oil, in a food processor and blend.  Add the olive oil in a steady drizzle and blend again until combined, but still coarse. Serve at room temperature. Makes about 1 1/2 cups.