These warm marinated olives are a quick and tasty tapas-style snack or appetizer. Plump green olives and marcona almonds are warmed in olive oil with lemon zest, chili flakes, and lots of garlic. Serve them on a platter with some meat, cheese, or seafood for easy last-minute entertaining!
Ingredients
2cupsbig, green olives, see notes
1cupMarcona almonds, see notes
¾cupolive oil
Zest from 1 lemon
1headgarlic
1pinchred pepper flakes
1pinchsea salt
Instructions
Add all the ingredients to a small pot over medium heat. When the oil starts to bubble, reduce the heat to low. Continue to simmer the olives for 10 minutes, stirring the pot occasionally.
2 cups big, green olives, 1 cup Marcona almonds, ¾ cup olive oil, Zest from 1 lemon, 1 head garlic, 1 pinch red pepper flakes, 1 pinch sea salt
Strain the olives and almonds through a fine mesh sieve. Reserve the oil to cook with or to serve as a dipping oil for some bread.
Notes
Marcona almonds are not widely available and can be pricey. Blanched almonds make a good substitute in this recipe.We love using Gordal olives in this recipe. They are what you see in the pictures.