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Recipe: David Lebovitz’s Green Olive and Almond Tapenade
The Paris-based chef and author shares a recipe from his new cookbook, My Paris Kitchen
It’s been a big week for chef Suzanne Goin and business partner Caroline Styne. First, their restaurant A.O.C. claims the top spot on our list of “The 75 Best Restaurants in L.A.” And this Sunday the pair’s West Hollywood gem, Lucques, will welcome Paris-based chef, blogger, and author David Lebovitz for a four-course supper inspired by his latest cookbook, My Paris Kitchen. Fashioned with rustic-chic recipes like cherry tomato crostini with homemade herbed goat cheese, the book—which came out this month—can transform any American home into a cozy French bistro. We’re excited to taste what happens at this weekend’s dinner, when the recipes fall into the deft hands of fellow Francophile Goin. In the meantime, our hands will be busy whipping up a batch of Lebovitz’s green olive, basil, and almond tapenade to slather on just about everything. A food processor keeps things chunky (and easy!), while raw almonds add serious crunch. Uncork a bottle of Côtes du Rhône and try this at home.
Green olive, basil, and almond tapenade from My Paris Kitchen
tapenade d’olives vertes au basilic et aux amandes
Serves 6 to 8
- 2 cups (260g) green olives, pitted
- 1/3 cup (35g) 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 (15g) loosely packed fresh basil leaves
- 1/2 cup (125ml) olive oil Sea salt or kosher salt
- 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.)
- Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
- 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.
“Reprinted with permission from My Paris Kitchen by David Lebovitz, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.”
Photography credit: Ed Anderson (c) 2014