Spanish Green Olive Spread
In a dry blender, grind finely:
1/4 c almonds
Add and puree until smooth:
1 c green olives
1 t cumin
3-4 anchovies, well-rinsed
2-4 T olive oil
  Serve on bread or crostini.
Notes & Variations:
  1. This should be made in a blender, not a food processor, in order to get the consistency very smooth. Use just enough olive oil to get everything to blend together. If it all seems too thick to blend properly, try adding a tablespoon or two of white wine.
  2. Use any pitted green olives. The pimento-stuffed spanish style olives are fine, other stuffed or plain varieties are fine, as well.
  3. Lightly toasting the almonds before grinding them will bring out their flavor.
  4. Use white anchovies if you can find them, but regular anchovies will be fine.