Green Olive and Almond Tapenade
2 larges garlic cloves
2 cups pitted imported green olives (approximately 1/2 pound with pits)
1 1/2 tablespoons capers, drained and rinsed
2 anchovy filets
1/2 cup blanched almonds
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
2 tablespoons lemon juice
cup olive oil
Freshly-ground black pepper to taste
Chopped fresh herbs or sprigs for garnish
If the anchovies are salt-packed, soak them for about 5 minutes in water and drain.
Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth.