Green Olive Tapenade with Marcona Almonds
In the bowl of a food processor with the cutting blade attached, place the green olives, green onions, garlic, dried oregano, red pepper flakes, cilantro, black pepper, lemon juice, and Marcona almonds. Pulse until coarsely chopped.
While pulsing, add the olive oil in a thin stream. Add salt to taste, if needed.
Place in an airtight container and refrigerate. This tapenade will keep up to one week in the refrigerator.
Try this delicious spread with Manchego or other Spanish and Portuguese cheese. Slip a little into a quesadilla, fold some into guacamole, top off crostini, or supplement a lovely, light pasta salad. It is also delicious on grilled fish, pork, chicken, beef and vegetables. Stir a few spoonfuls into a lemony vinaigrette to enhance a green salad, especially beautiful when paired with avocados.