Green Olive & Almond Spread
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
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.