Green Olive & Almond Spread

http://www.eatingwell.com/recipes/green_olive_almond_spread.html

From EatingWell:  July/August 2007

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

1/2 cup, for 6 appetizer servings | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

• 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

Preparation

1. 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

Per serving : 71 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 1 g Fiber; 147 mg Sodium; 7 mg Potassium

Exchanges: 1 1/2 fat

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.