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.
- 1/4 cup Marcona almonds or other almonds (see Ingredient Note)
- 1/2 cup pitted briny green olives
- 1 teaspoon fresh tarragon or 1/2 teaspoon dried
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
Toast almonds by spreading them on a baking sheet and baking at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. Combine almonds, olives, 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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
71 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 147mg sodium; 2g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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