Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
144
Calories
1g
Protein
15g
Fat
5g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Olive | 1 large (4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup pitted briny green olives
- ¼ cup Marcona almonds or other almonds, toasted
- 1 teaspoon fresh tarragon or ½ teaspoon dried
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
Directions
1
Combine olives, almonds, tarragon and lemon juice in a food processor.
2
Pulse until roughly chopped.
3
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.
4
Let stand for about 30 minutes for the flavor to develop.
5
Make ahead tip: cover and refrigerate for up to 1 day.
Recipe sourced from
fandom