This recipe has it all.
It’s earthy – nutty – deep – salty – herbal – rich – fresh – silky – and delicious.

The multitude and variety of different flavors and textures meld together and melt in your mouth all at once.

Toasted almonds, of course, with brined black olives, aromatic mushroom and sage olive oil, and then with fresh sage leaves and garlic create the most magnificent amalgamation of flavor; only to be combined with the ultra unique texture and taste of “bread cheese” and the umami delicacy of Graved Eggs.

Once this star-studded sauciness is tossed with the heart-warming and uber favorite flavors of fresh pasta, the meal is more than complete.

– sublime fulfillment –

Earthy Almond Olive Tapenade Pasta

1/2 cup raw almonds
1/2 cup black olives
1 cup Wild Mushroom & Sage Olive Oil
3 fresh sage leaves
1 1/2 tsp. pressed garlic cloves
1/4 tsp. ground peppercorns
pinch of sea salt

1 Tbs. extra virgin olive oil
2/3 lb. bread cheese
sea salt and pepper

1 Graved Egg yolk, finely grated

fresh, homemade pasta cooked in salted water OR grain-free almond flour noodles

Preheat the oven to 425 degrees. Toast the almonds for about 12 minutes, until intoxicatingly aromatic.
Combine the almonds, olives, oil, sage, garlic, pepper, and sea salt in a high speed blender and puree until thick and smooth. Add more oil to thin the mixture, if necessary.

Meanwhile, in a medium sauce pan over very low heat, combine the oil and bread cheese. Sauté until crispy, but not melted.

Pour in the olive sauce and stir well.

Toss with freshly boiled pasta noodles and top with grated Graved Eggs.