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

Source: EatingWell Magazine, July/August 2007


Recipe Summary test

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

generous 1 tablespoon
71 calories; protein 1.4g; carbohydrates 1.6g; dietary fiber 0.9g; sugars 0.3g; fat 7g; saturated fat 0.8g; vitamin a iu 39.7IU; vitamin c 0.3mg; folate 3.4mcg; calcium 19.8mg; iron 0.3mg; magnesium 17.5mg; potassium 46.2mg; sodium 148.2mg.

1 1/2 fat