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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.
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 bunch (1 ounce) cilantro
1 (19 oz) can Gefen Pitted Green or black olives
1/3 cup whole roasted almonds
1–2 tablespoons lemon juice
1/2 teaspoon Tuscanini Sea Salt
1/3 cup olive oil
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.
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