Ingredients
- ½ cup pitted briny green olives
- ¼ cup Marcona almonds or other almonds, toasted 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.
- 1 teaspoon fresh tarragon or ½ teaspoon dried
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.