Description
Warm olives with rosemary, garlic, and almonds – a simple, delicious appetizer that is full of amazing flavor, that can be made very quickly and easily!
Ingredients
- 2–3 Tble olive oil
- 8–10 cloves garlic
- 2 T fresh rosemary
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 Cup Marcona almonds
- 2 Cup Castelvetrano olives (or a variety)
- lemon zest
- chile threads (optional)
Instructions
- 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.
Nutrition
- Calories: 124
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