Olive Tapenade

Instructions

Drain olives. Select eight olives, cut in half, and set aside in a small bowl for garnish (if desired).

Combine garlic and almonds in the bowl of a food processor. Blend for 30 seconds. Add unreserved olives, parsley, and capers. Pulse two or three times to mix.

With the motor running, add oil through opening in lid. Pulse just until oil is mixed in well for a chunky texture, or pulse for 30 seconds or more for a smooth texture. Scrape into a bowl and add reserved olive halves (if using).

To Use

Olive tapenade is great to have around to use as a dip or a spread for baguettes and crackers.

To Store

You need ¾ to 1 cup for Spaghetti alla Puttanasca, so store the remaining amount and use for a spread or dip. Cover tightly or transfer to a 1- or 2-cup- capacity jar with a lid and keep refrigerated for up to 5 days.

Makes 2 Cups

Ingredients

• 2 (14-ounce) cans pitted black or green olives, or 12 ounces pitted Kalamata olives

• 2 cloves garlic

• ½ cup raw almonds

• 2 tablespoons chopped fresh parsley

• 1 tablespoon capers, drained

• ¼ to ½ cup extra-virgin olive oil

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.