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1/2 cup pitted briny green olives
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1/4 cup Marcona almonds or other almonds, toasted (see Ingredient Note and Tip)
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1 teaspoon fresh tarragon or 1/2 teaspoon dried
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1 tablespoon extra-virgin olive oil
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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.
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