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
  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.
  4. (Alternatively, finely chop the olives, almonds and tarragon by hand and combine with lemon juice and oil in a medium bowl.)
  5. The spread should have a coarse but easily spoonable texture.
  6. Let stand for about 30 minutes for the flavor to develop.