created by: Ellie Krieger
servings 1/2 cup
1/2 cup whole natural almonds
1/4 cup golden raisins
1 medium clove garlic, minced
3 roasted red peppers (about 5 ounces) drained and rinsed if jarred
1/2 cup pitted green olives
1/3 cup fresh flat parsley leaves
1 Tb. extra-virgin olive oil
2 tsp. sherry vinegar
Salt and freshly ground black pepper, to taste
To prepare tapenade, toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until lightly browned and fragrant, about 5 minutes. Pour hot water over the raisins to cover and let them soak until they are plumped, about 10 minutes. Drain.
Put the almonds, raisins, garlic, peppers, olives, parsley, oil and vinegar in a food processor and pulse until the ingredients are finely minced, but still somewhat chunky, about 12 pulses.
Season with salt, if necessary, depending on the saltiness of the olives, and freshly ground black pepper, to taste. May be made up to a day ahead stored in the refrigerator in an airtight container.