Green olive tapenade with ginger and coriander

Name: Green olive tapenade with ginger and coriander
Prep time: 1 h
Total time: 1 h
Yield: Makes about ¾ cup
Ingredients: 2 tablespoons extra-virgin olive oil; 1 head garlic; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ ounce ginger (about a 1-inch piece), peeled and cut into chunks; 4 ounces pitted brined green olives (about 1 cup); 1 lemon; ¼ cup unpeeled almonds

Preparation info

Makes about
¾ cup

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Begin with roasted garlic, then add almonds, lemon, ginger, and green olives, and you have an assertive but elegant tapenade, unlike any other. Use less salt in this tapenade, since green olives are generally saltier than black.

Ingredients

1 head garlic
2 tablespoons extra-virgin olive oil
¼ cup

Starter
Vegan
Gluten-free

Method

Preheat the oven to 350°F. Cut the head of garlic in half and place flesh side down in a small ovenproof skillet or pan. Drizzle the olive oil over the garlic. Roast for