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

Cheryl & Bill Jamison
Source: EatingWell Magazine, July/August 2007


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

71 calories; protein 1.4g 3% DV; carbohydrates 1.6g 1% DV; dietary fiber 0.9g 4% DV; sugars 0.3g; fat 7g 11% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 39.7IU 1% DV; vitamin c 0.3mg 1% DV; folate 3.4mcg 1% DV; calcium 19.8mg 2% DV; iron 0.3mg 1% DV; magnesium 17.5mg 6% DV; potassium 46.2mg 1% DV; sodium 148.2mg 6% DV; thiaminmg 1% DV.

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Rating: 2 stars
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