Makes: 1/2 cup, for 6 appetizer servings
Active Time: 10 minutes
Total Time: 40 minutes
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
1/2 cup pitted briny green olives
1/4 cup Marcona almonds, or other almonds, toasted (see Ingredient Note and Kitchen Tip)
1 teaspoon fresh tarragon, or 1/2 teaspoon dried
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil
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 & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 day.
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 sautéed in oil and lightly salted when you get them.
Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Servings Per Recipe 6
Amount Per serving
% Daily values *
11% Total Fat 7g
5% Saturated Fat 1g
Trans Fat 0g
Monounsaturated Fat 5g
0% Cholesterol 0mg
0% Potassium 7mg
6% Sodium 147mg
1% Total Carbohydrate 2g
4% Dietary Fiber 1g
2% Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g
Recipe by EatingWell.com
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