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Green Olive and
Almond Spread |
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A simple but unique
spread...
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½ cup |
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pitted briny
green olives |
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¼ cup |
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Marcona
almonds or other almonds, toasted |
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1 tsp |
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fresh
tarragon or ½ tsp. dried |
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1 tsp |
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fresh lemon
juice |
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1 Tbs |
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extra-virgin
olive oil |
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for serving-
sliced zucchini, sliced cucumber, and/or toasted
thin baguette slices |
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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.) |
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2 |
The spread should
have a coarse but easily spoonable texture. Let stand
for about 30 minutes for the flavor to develop before
serving. |
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Servings: 6 |
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Yield: About 1/2 cup |
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Cooking Tips |
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*Spanish Marcona almonds are
a little flatter than ordinary almonds with a richer flavor.
Always skinned, most Marcona almonds have already been sauteed
in oil and lightly salted with you get them. Look for them in
gourmet grocers. |
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**To toast almonds, spread
on a baking sheet and bake at 350 degrees F., stirring once,
until fragrant, 7 to 9 minutes. |
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Recipe Source |
| Eating
Well |
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All Rights Reserved.
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