Immerse yourself in the vibrant flavors of the Mediterranean Warm Herbed Olives and Almonds. This tapas recipe brings together the robust essence of olives, the crunch of almonds, and a medley of aromatic herbs. This delightful combination of salty olives and toasted almonds is elevated with the fragrant notes of rosemary and a hint of heat from red pepper flakes. As the olives and almonds gently warm in the pan, their flavors intensify, creating a tantalizing treat that is perfect for sharing. Whether you’re hosting a gathering or simply seeking a sophisticated appetizer, this warm and savory dish will transport you to sun-drenched terraces overlooking the Mediterranean.
Before you start:
- Choosing Your Olives: Castelvetrano olives are ideal for this dish because of their mild, buttery flavor, but any firm green olives will work well.
- Using the Right Almonds: Marcona almonds bring a rich, slightly sweet taste, but blanched almonds are a great substitute.
- Infusing the Flavors: Cooking on medium-low heat ensures that the garlic and herbs release their flavors without burning.
- Serving Suggestions: Serve warm as part of a tapas spread with crusty bread, or pair with a crisp white wine for an elegant appetizer.
Final Thoughts
This warm herbed olives and almonds recipe is an effortless yet impressive dish that showcases the best of Mediterranean flavors. The combination of rich olive oil, fragrant herbs, and toasted nuts creates a savory snack that is both simple to prepare and deliciously addictive. Whether enjoyed as an appetizer, a side dish, or a standalone treat, this dish is sure to bring warmth and depth to any meal. Try it today and experience the taste of the Mediterranean in every bite!
Warm Herbed Olives and Almonds: A Mediterranean Delight
A savory, aromatic blend perfect for any gathering!
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield6 servings
- Energy153 cal
The ingredients:
- 3 tablespoons olive oil
- 8 cloves garlic, peeled and slightly smashed
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- 1 cup Marcona almonds or blanched almonds
- 2 cups Castelvetrano olives or other firm green whole olives
- Zest of 1 lemon
The Method:
Heat the olive oil over medium heat in a large skillet.
Add the garlic and reduce the heat to medium-low. Cook, stirring occasionally, until the garlic turns golden brown, about 5 minutes.
Stir in the rosemary and fennel and cumin seeds. Cook for another 2 minutes, allowing the herbs to infuse the oil.
Add the red pepper flakes, stirring constantly for 1 minute to toast the spices.
Add the olives and almonds to the skillet. Sauté, stirring occasionally, for about 5 minutes until the mixture is warmed through and aromatic.
Remove from heat and garnish with lemon zest and a sprig of fresh rosemary.
Best served warm, but good at room temperature.
- Amount per serving
- Calories153
- % Daily Value*
- Total Fat13 g16.67%
- Total Carbohydrate5 g1.82%
- Protein3 g6%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.
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