Pit the olives by turning them so the stalk end is pointing upwards on a chopping board and pressing hard to release the stone, then gently pushing from the other end.
Salt the flaked almonds and toast lightly in a heavy pan or under the grill till they just start to go golden brown
Put the almonds into a power blender (I used a froothie) or food processor and blitz for 20 seconds
Add the olives, tomato paste and garlic and continue to blitz until you have a rough paste (don't over process - you should still be able to see small pieces of olives)
Check the seasoning and add salt and pepper to taste.
Remove the mixture from the food processor and add in olive oil till the consistency is spreadable with the back of a spoon.
Serve on bruschetta, flat breads or with crudites.
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