Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.

Makes 1/2 cup, for 6 appetizer servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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.

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: 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.

Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

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

I used organic green olives stuffed with red peppers;I used raw (not toasted) organic whole almonds;I used dried tarragon;I added salt and pepper to taste. I served it with my fresh zucchini from my garden, cut into rounds. I also served some toasted whole wheat crackers with this. This was delicious and a big hit with our guests, vegan and not!

, Asheville, NC