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Green Olive & Almond Spread

02 March 2016


  • 140g pitted green olives
  • 70g Nature's Table almonds, toasted
  • 1 teaspoon fresh tarragon, or 1/2 teaspoon dried
  • 1 teaspoon lemon juice
  • 1 tablespoon extra-virgin olive oil


  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.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Posted: 02/03/2016 12:31:16 by

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