Green Olive and Almond Spread

== Description ==
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
* Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Source: Eating Well, July/August 2007 
* Formatted by Chupa Babi in MC: 07.14.07
* Active time: 10 minutes | Total time: 40 minutes
* Makes ½ cup, for 6 appetizer servings
== 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
== Directions ==
# 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.
== Notes ==
== Nutritional information ==
Per serving: 
* 71 calories | 7 g fat (1 g sat, 5 g mono) | 0 mg cholesterol | 2 g carbohydrate | 1 g protein | 1 g fiber | 147 mg sodium | 7 mg potassium. 
* 0 Carbohydrate Servings 
* Exchanges: 1½ fat
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Category:Healthy Recipes for Diabetic Friends
Category:Spread Recipes
Category:Green olive Recipes
Category:Almond Recipes
Category:Tarragon Recipes
Category:Lemon juice Recipes