Warm, zesty, crunchy: This is the ultimate Mediterranean snack combo
serves 2 | takes 15 minutes
We’ve said it before and we’ll say it again: There is something truly, undeniably magical about the Italian concept of aperitivo. It’s more than just a social hour; it’s a time to unwind, to connect with friends and savor the simple pleasures of life. Although aperitivo snacks vary from bar to bar, region to region, the two constants that always seem to make their debut are some variation of olives and nuts. It is the perfect complement to the ritual of aperitivo, and that’s exactly why we just had to make our own spin on it.
These aren’t just your average olives and nut mix. These are warm, zesty olives and herby, toasted almonds. The adult upgrade that your snack board needs. And trust us when we tell you that this delightful snack isn’t just for aperitivo hour. Pack it up for a leisurely picnic in the park! The warmth of the olives and the crunch of the almonds create a perfect contrast of textures, while the bright yet robust flavors transport you to sun-drenched Mediterranean shores.
The best part? This recipe is incredibly easy to make. Like, one sheet only easy to make. With just a handful of ingredients and a short bake in the oven, you’ll have a snack that’s both impressive tasty. It’s really the epitome of effortless elegance.
So, gather your friends, head to the park or the beach, and indulge in the simple pleasures of life. This warm, inviting snack is the perfect accompaniment to your slow living moments. And if you need us, we’ll just be here snacking on it all summer long.
Tip!
This recipe can be made ahead to save you time. Just let the olives and almonds cool completely after they’ve been roasted. Store the almonds in an airtight container at room temperature, and the olives in an airtight container in the refrigerator for up to 5 days. Reheat on a baking sheet in a 300 F oven for 5 minutes.
You can see how we made the recipe here!
And of course, if you do make this snack, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite.
Warm Roasted Olives & Almonds
Ingredients
for the olives:
- 1/3 cup Castelvetrano olives
- 1/3 cup Kalamata olives
- 2 tbsp olive oil extra virgin
- 1/4 orange zested
- 4 garlic cloves peeled & crushed
- 4 sprigs fresh thyme
- crushed red pepper flakes as needed
for the almonds:
- 1/2 cup Marcona almonds with olive oil and sea salt
- 1/4 tsp smoked paprika
- 1/2 tsp lemon zest
- 1/2 tbsp fresh rosemary leaves
Instructions
- Preheat oven to 325 F
Prep the olives:
- Drain the Castelvetrano (1/3 cup) and Kalamata (1/3 cup) olives from the brine or oil they are packed in and place them in a medium bowl.
- Add the zest, thyme, crushed red pepper, and a crack of freshly ground black pepper if desired. Pour the olive oil over the mixture and toss to combine.
- Transfer the mixture to one side of a baking sheet.
Prep the almonds:
- On a cutting board, combine the rosemary and lemon zest. Chop until the rosemary is in tiny pieces and well combined with the zest. Transfer to a small bowl and stir in paprika.
- Add almonds and toss to coat. Spread on other half of the baking sheet with the olives.
Bake:
- Distribute crushed garlic among both the olives and the almonds.
- Roast, shaking baking sheet half way through, for about 15 minutes, until the almonds are lightly browned and the olives fragrant.
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