1/2 cup almonds
2 cups green olives
1/4 cup fresh basil
1/8 cup capers
Juice of one lemon (about 3 tablespoons)
3 tablespoons grapeseed oil

avocado, cucumber, and tapenade

method

    Roast almonds in a dry skillet over medium-high heat until fragrant. Transfer to a food processor.

    Add all other ingredients and pulse until chunky and well mixed. Blend a little longer for a smoother texture. Store tapenade in the fridge for up to one week.