¼ cup smoked salted almonds
6 ounces green ripe olives, drained
¼ cup thinly sliced celery
1 tablespoon chopped fresh ﬂat-leaf parsley
1 clove garlic, roughly chopped
1 teaspoon minced fresh thyme leaves
Grated zest of ½ lemon
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
¼ teaspoon freshly ground pepper
- In the work bowl of a food processor, process the almonds until ﬁnely chopped. Add the remaining ingredients and pulse until uniformly minced, scraping down the sides of the bowl once or twice.
- Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the ﬂavors to meld.
Diane Morgan; Recipe and photo courtesy of Lindsay Olive Company