Green Olive & Almond Spread

1 Review
From: EatingWell Magazine July/August 2007

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

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: generous 1 tablespoon
  • Per serving: 71 calories; 7 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 40 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 0 mg iron; 148 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 fat

Reviews 1

June 30, 2012
profile image
By: juliaoceanchild1
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