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Green Olive & Almond Spread

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Green Olive & Almond Spread

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Source: © EatingWell Magazine

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Active Time:  10 Minutes
Total Time:  40 Minutes
Yield:  1/2 cup, for 6 appetizer servings

Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.

Make Ahead Tip: Cover and refrigerate for up to 1 day.

RECIPE INGREDIENTS

1/2 cup pitted briny green olives

1/4 cup Marcona almonds or other almonds, toasted (see Ingredient Note and Tip)

1 teaspoon fresh tarragon or 1/2 teaspoon dried

1 teaspoon lemon juice

1 tablespoon extra-virgin olive oil

To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

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.

Green Olive & Almond Spread Recipe at Cooking.com

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DIRECTIONS

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.

Nutrition Facts per Serving
Yield: Yield: 1/2 cup, for 6 appetizer servings

Calories:

Fat, Saturated:

Fiber:

Carbohydrates, Total:

Sodium:

147mg

% Cal. from Fat:

89%

Fat. Total:

Protein:

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