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Warm Roasted Olives & Almonds

Warm marinated olives and herby roasted almonds for a perfect aperitivo
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Aperitivo, Snack, Tapas
Cuisine: Italian, Mediterranean
Keyword: Cocktail, Quick, Vegetarian
Servings: 2 people

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.

Notes

Make it ahead!
Let the olives and almonds cool completely. Store 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.