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
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
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.
Per serving :
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.