In a small heavy bottom pot, warm the olive oil.
Add a handful of whole garlic cloves. This will infuse the oil with delicious flavor.
When they just begin to turn golden brown add fresh rosemary.
Add a teaspoon of fennel seeds and a teaspoon of cumin seeds.
Toast for a couple minutes, stirring often.
Add the Marcona Almonds and the Castlevetrano olives.
Castelvetrano Olives are produced exclusively in Castelvetrano, Sicily, from the olive variety known as nocerella del belice. They are easily recognized by their distinctive bright green hue and meaty, buttery flesh. Delivering just the right amount of salt and not a hint of bitterness, this is my hands down, favorite olive.
The dried chili threads – can be found at most Asian markets. They are extremely thin threads of sun-dried red pepper that make an interesting garnish for just about anything. Traditionally used in the Korean condiment kimchi, they have a mild heat and full flavor that adds depth to soups, salads, hors d’oeuvres, eggs or anything that deserves a little extra color and spice. For even deeper flavor, lightly toast them in a dry skillet. Use them in place of chili flakes for added interest.
- 2-3 Tble olive oil
- 8-10 cloves garlic
- 2 T fresh rosemary
- 2 tsp fennel seed
- 1 tsp cumin
- 1 Cup Marcona almonds
- 2 Cup Castelvetrano olives (or a variety)
- lemon zest
- chile threads (optional)
- Warm oil over medium heat in a small heavy bottom pot or skillet. Add whole garlic cloves and turn heat to medium low, stirring occasionally until golden and fragrant. Add rosemary leaves and fennel seeds. Stir 1-2 minutes until fragrant. Add cumin seeds, and cook another minute, stirring often. Add olives and almonds and sauté, stirring occasionally until both are warm, about 5-7 minutes. You can hold in a warm oven (180F) up to ½ hour, covered, until ready to serve. Garnish with lemon zest and chili threads.
- Prep time:
- Cook time:
- Total time:
- mins Serves: 8-10