Ingredients:

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

Preparation:

1. Combine olives, almonds, tarragon and lemon juice in a food processor. Pulse until roughly chopped.
2. 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.)
3. The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop.

Tips:

Kitchen 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.

To Make Ahead: Cover and refrigerate for up to 1 day.

Per serving: 71 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 147 mg sodium; 7 mg potassium

Exchanges: 1-1/2 fat