No votes yet
Prep time
5 minutes + 1 hour
1 ¼ cups

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


  1. 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.
  2. 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

Review this Recipe