6 Servings
15 Minutes
Allergens
This olive spread is a classic French dish, typically served with a hot, crusty baguette. The addition of the almonds gives it a nice, textured crunch that’s so good, you’ll find yourself looking for excuses to smear it on something.
Using a food processor fitted with the S-blade, pulse the garlic and cilantro several times until roughly chopped.
Add the olives, almonds, lemon juice, salt, and olive oil and process until mostly smooth, but still a little chunky.
Transfer to an airtight container and store refrigerated for up to 1 week.
