Green Olive and Almond Spread - 2g carbs, 1g fiber
Makes 1/2 cup, for 6 appetizer servings
Active Time: 10 minutes
Total Time: 40 minutes
Ingredients :
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
Method :
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.
4. Let stand for about 30 minutes for the flavor to develop.
Nutritional 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:
Makes 1/2 cup, for 6 appetizer servings
Active Time: 10 minutes
Total Time: 40 minutes
Ingredients :
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
Method :
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.
4. Let stand for about 30 minutes for the flavor to develop.
Nutritional 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:
To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
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.
MAKE AHEAD 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.
MAKE AHEAD TIP:
Cover and refrigerate for up to 1 day.
Source: EatingWell
Formatted by : Chupa Babi in MC
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
Formatted by : Chupa Babi in MC
Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.
