Green Olive & Almond Spread
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
Prep Time:
10 mins
Total Time:
40 mins
Servings:
1/2 cup, for 6 appetizer servings
Ingredients
-
1/2 cup pitted briny green olives
-
1/4 cup Marcona almonds, or other almonds, toasted (see Ingredient Note and Kitchen Tip)
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1 teaspoon fresh tarragon, or 1/2 teaspoon dried
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1 teaspoon lemon juice
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1 tablespoon extra-virgin olive oil
Directions
1.
Combine olives, almonds, tarragon and lemon juice in a food processor. Pulse until roughly chopped. Add oil in a steady stream and process just until the oil is absorbed. (Alternatively, finely chop the olives, almonds and tarragon by hand and combine with lemon juice and oil in a medium bowl.) The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop.
Tips:
Ingredient note: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them.
Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Calories 71, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 147 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Potassium 7 mg. Exchanges: Fat 1.5
Percent Daily Values are based on a 2,000 calorie diet
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