Green Olive and Almond Tapenade

Green Olive and Almond Tapenade

Using green ripe olives, celery, smoked almonds, and no olive oil, Diane Morgan improvises on the classic Proven├žal olive spread in order to cut calories yet kick up the flavor. It's addictively delicious.

  • prep
  • 10 servings


  • 1/4 cup smoked salted almonds

  • 1 (6 oz.) can Lindsay┬« Crafted Green Ripe olives, drained

  • 1/4 cup thinly sliced celery

  • 1 tbsp chopped fresh flat-leaf parsley

  • 1 clove garlic, roughly chopped

  • 1 tsp minced fresh thyme leaves

  • Grated zest of 1/2 a lemon

  • 1 tbsp fresh lemon juice

  • 1 tbsp red wine vinegar

  • 1/4 tsp freshly ground pepper

Cooking Directions

  1. In the workbowl of a food processor fitted with the metal blade, process the almonds until finely chopped.

  2. Add the olives, celery, parsley, garlic, thyme, lemon zest and juice, vinegar, and pepper.

  3. Pulse until uniformly minced, scraping down the sides of the bowl once or twice.

  4. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

  5. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. This tapenade can be prepared up to 3 days in advance.


  • Calories47
  • Fat4g
  • Protein1g
  • Cholesterol0mg
  • Total Carbs2g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.