From the Clif Family Kitchen
Recipe by Executive Chef, John McConnell
Rosemary Roasted Almond and Pistachio Green Olive Tapenade
2 large garlic cloves, cut in half
1 1/4 cups green olives, drained from brine (we used Picholine olives)
1/2 cup Clif Family Rosemary Roasted Almonds and Pistachios
1 Tbsp capers, rinsed and squeezed dry
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tsp chopped fresh rosemary
1 tsp Dijon or whole grain mustard
2 Tbsp fresh lemon juice
2 Tbsp Clif Family Extra Virgin Olive Oil
Sea salt or kosher salt to taste
Turn on a food processor fitted with a steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off the processor and scrape down the sides. Add the olives, almonds, capers, thyme, rosemary and mustard. Process until combined but still a bit chunky.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down nuts.
Transfer to a serving dish and garnish with a slick of olive oil and fresh herbs. Serve with fresh bread and/or crackers.