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| Food Mood: Quick and Easy | |
| Cuisine: Spanish | |
Description |
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| Great serving size is 3 olives per person. | |
Servings: |
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Ingredients |
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| whole almonds (2 dozen) 1/2 teaspoon olive oil 1/2 teaspoon chili powder 1/4 teaspoon Spanish paprika large pitted large olives, green (better) or Kalamata (2 dozen) 1 Tbsp olive oil 1/2 tsp chili powder |
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Method |
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| Preheat oven to 375°F. Toast Almonds: In a bowl stir together 1/2 teaspoon oil and 1/2 teaspoon chili powder and 1/4 teaspoon of paprika. Add almonds, tossing to coat. Transfer almonds to a baking sheet and toast in middle of oven until fragrant and a couple of shades darker, 8 to 10 minutes. Stuff Olives: Cool almonds just until they can be handled and stuff each olive with an almond. After stuffed, toss stuffed olives with 1 Tbsp oil and 1/2 teaspoon of chili powder. |
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Prep time: 30 minutes |
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Notes |
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| Olives may be made 1 day ahead and kept, covered, at cool room temperature. Better when marinated for a few hours. | |
Recipe source: Adapted from Gourmet |
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