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Almond-Olive Tapenade

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Calories: 130     Total Fat: 10g
Cholesterol: 0mg     Protein: 3g
Carbohydrates: 9g     Sodium: 210mg

Yields 6 1/2-cup servings
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Notes, Tips & Suggestions
by author and TV chef Ellie Krieger for Almond Board of California
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  • 1/2 cup whole natural almonds
  • 1/4 cup golden raisins
  • 1 medium clove garlic, minced
  • 3 roasted red peppers (about 5 oz.) drained and rinsed
  • 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

    1. In a dry skillet over medium-high heat, toast almonds, stirring frequently, until lightly browned and fragrant, about 5 minutes. Pour hot water over raisins and let them soak until they are plumped, about 10 minutes. Drain.
    2. Put almonds, raisins, garlic, peppers, olives, parsley, oil and vinegar in a food processor and pulse until finely minced, but still somewhat chunky, about 12 pulses. Season with salt and pepper to taste. Make up to a day ahead and store in the refrigerator in an airtight container. Serve with crackers, pita or crostini.

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