Ingredients

• 1 1/2 cups brine-cured green olives (10-ounce jar), pitted
• 1/2 cup fresh parsley
• 1/4 cup slivered almonds, toasted
• 2 tablespoons fresh lemon juice
• 2/3 cup olive oil
• Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

Instructions

1. Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.