Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices. Source: EatingWell Magazine, July/August 2007

Cheryl & Bill Jamison
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Ingredients

Directions

  • 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.

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Tips

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.

Nutrition Facts

71 calories; 7 g total fat; 0.8 g saturated fat; 148 mg sodium. 46 mg potassium; 1.6 g carbohydrates; 0.9 g fiber; 1.4 g protein; 40 IU vitamin a iu; 3 mcg folate; 20 mg calcium; 17 mg magnesium;

Reviews (1)

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Rating: 2 stars
06/30/2012
Good potential but needs tweaking I think almost every recipe deserves a second chance and this one is no exception. I think my almonds got a little too toasty so I won't toast them as long next time. Also I think the olive/almond ratio needed more olive! Finally I think I'll add more olive oil just before serving to make it more spreadable. Pros: Easy Cons: A bit too crumbly Read More