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Green Olive & Almond Spread

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  40 Minutes
  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.
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
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   1/2 cup, for 6 appetizer servings
Calories: 71
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 147mg
% Cal. from Fat: 89%
Fat. Total: 7g
Protein: 1g
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