Description

Warm marinated olives with lemon zest, rosemary, garlic, and almonds – a simple, delicious appetizer that is full of amazing flavor, that can be made very quickly and easily!

Ingredients

Units Scale

3–4 tablespoons olive oil
5–10 cloves garlic
2 tablespoons fresh rosemary leaves
optional: 2 teaspoons fennel seeds
optional: 1 teaspoon cumin seeds
1 cup Marcona almonds
2 cups Castelvetrano olives (or a variety)
lemon zest from one lemon (thicker strands are better)
pinch chili flakes, Aleppo chili, urfa biber or chili threads (optional)

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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. Add lemon zest. You can hold in a warm oven (150F) up to ½ hour, covered, until ready to serve.
Garnish with lemon zest and chili threads.

Notes

Olives can be cooled, refrigerated, up to 4 days, and reheated.

Nutrition

Serving Size: ¼ cup
Calories: 130
Sugar: 0.6 g
Sodium: 165.7 mg
Fat: 12 g
Saturated Fat: 1.3 g
Carbohydrates: 4.9 g
Fiber: 2.5 g
Protein: 2.9 g
Cholesterol: 0 mg

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