This recipe suggests using Spanish Marcona almonds- those fabulous skinned almonds that you see in Gourmet Shops. They’re a little flatter than ordinary almonds with a richer flavor. Most Marcona almonds that you purchase have already been sauteed in oil and lightly salted. Look for them at Costco or in gourmet markets.
Yield: 1/2 cup Servings: 6
Prep Time: 20 minutes + time at room temperature before serving
1/2 cup pitted briny green olives
1/4 cup Marcona almonds or other (skinned) almonds, toasted
1 teaspoon fresh tarragon or 1/2 tsp. dried
1 teaspoon fresh lemon juice
1 Tablespoon extra-virgin olive oil
for serving- sliced zucchini, sliced cucumber, and/or toasted thin baguette slices
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.
2. The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop before serving.
*To toast almonds, spread on a baking sheet and bake at 350 degrees F., stirring once, until fragrant, 7 to 9 minutes.
(Alternatively, finely chop the olives, almonds and tarragon by hand and combine with lemon juice and oil in a medium bowl.)
Recipe Source: Adapted from Eating Well