Green Olive and Almond Spread - 2g carbs, 1g fiber

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Green Olive and Almond Spread - 2g carbs, 1g fiber

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

 

 

 

 

 

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.

 

Makes 1/2 cup, for 6 appetizer servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

 

NUTRITION 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: 1 1/2 fat

 

TIP: To toast almonds, spread on a baking sheet and

bake at 350°F, stirring once, until fragrant, 7 to 9

minutes.

 

Ingredient note: 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.

 

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

 

 

Source: EatingWell, July/August 2007

Formatted by Chupa Babi in MC: 07.14.07

 

Serve this simple but unique spread with zucchini or

cucumber rounds or fire-toasted thin baguette slices.

 

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