Description Edit

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 Edit

Directions Edit

  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.

Notes Edit

  1. 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

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
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