Green Olive and Almond Spread

Description
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Eating Well, July/August 2007
 * Formatted by Chupa Babi in MC: 07.14.07
 * Active time: 10 minutes | Total time: 40 minutes
 * Makes ½ cup, for 6 appetizer servings

Ingredients

 * ½ cup pitted briny green olives
 * ¼ cup Marcona almonds or other almonds, toasted
 * 1 teaspoon fresh tarragon or ½ teaspoon dried
 * 1 teaspoon lemon juice
 * 1 tablespoon extra-virgin olive oil

Directions

 * 1) Combine olives, almonds, tarragon and lemon juice in a food processor.
 * 2) Pulse until roughly chopped.
 * 3) 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.
 * 4) Let stand for about 30 minutes for the flavor to develop.
 * 5) Make ahead tip: cover and refrigerate for up to 1 day.

Nutritional information
Per serving:
 * 71 calories | 7 g fat (1 g sat, 5 g mono) | 0 mg cholesterol | 2 g carbohydrate | 1 g protein | 1 g fiber | 147 mg sodium | 7 mg potassium.
 * 0 Carbohydrate Servings
 * Exchanges: 1½ fat