Ingredients
- 1/2 cup pitted briny green olives
- 1/4 cup Marcona almonds, or other almonds, toasted (see Ingredient Note and Kitchen Tip)
- 1 teaspoon fresh tarragon, or 1/2 teaspoon dried
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 71
- Carbohydrates: 2g
- Fat: 7g
- Protein: 1g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Potassium: 7mg
- Sodium: 147mg
- Exchanges: 1 1/2 fat
- Carbohydrate Servings: 0