Tapenade verte

Green olive spread from Provence

Green tapenade can be prepared in about five minutes and will delight your guests when served at cocktail hour. In this recipe, ground blanched almonds add a bit of body to the spread, which is generally served on toast, accompanied by a chilled dry white or rosé.

In France, tapenade verte is generally made with picholines or Lucques, the fruity green olives of Provence. But they are not essential. You can produce a perfectly delectable green tapenade using standard green olives from a jar, preferably pitted. As for the almonds, for maximum freshness start with whole almonds and grind them yourself.

Tapenade is flavored with thyme, and fresh thyme is the best choice. You’ll need only a small sprig. Strip the leaves and have them ready. You will also need a blender or food processor to grind the almonds and blend the ingredients.

The quantities below will serve 6 people — or more, depending on the size of the servings.

6 ounces (160 g) pitted green olives
2 heaping tbsp. blanched whole almonds or 2 tbsp. ground almonds
1 tbsp. drained capers
small sprig fresh thyme or 1/4 tsp. dried thyme
freshly ground black pepper
2 tsp. olive oil

Drain the olives through a sieve. Set aside.

In a food processor, grind the almonds until well ground. Add the capers. Strip the leaves from the fresh thyme and add — you should have about half a teaspoon of leaves — or add the dried thyme. Grind on some black pepper. Pulse to blend well.

Add the olives and pulse again until you obtain a smooth mixture.

Transfer to a bowl. Stir in the olive oil.

Store in a tupperware or clean glass jar and refrigerate until ready to serve.

Serve on lightly toasted bread at cocktail hour, accompanied by a dry chilled rosé or the wine of your choice. Serves 6.

If you don’t use it all, the tapenade will keep in the refrigerator for several weeks.