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
- 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
- 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.
- ↑ 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. To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Nutritional information Edit
- 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
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