Marinated Mixed Spanish Olives and Toasted Spanish Almonds

A common start to a meal of tapas,
tangy olives and salty almonds will get
the taste buds dancing.

Servings: 8

Prep Time: 10 minutes

Cook Time: 5 minutes

Marinate Time: 30 minutes

Olives:

1 cup mixed Spanish olives, such as
Manzanilla, Arbequina, Gordal, Coquillo,

Obregon

¼ cup olive oil

2 tablespoons sherry wine vinegar

¼ teaspoon orange zest

¼ teaspoon lemon zest

2 teaspoons chopped fresh herbs, such as

thyme, rosemary, and oregano

½ teaspoon crushed red pepper flakes

Almonds:

1 pound blanched (peeled) whole Marcona

Spanish almonds (or any almond variety)

1 tablespoon olive oil

salt

Olives: Mix all olive ingredients together and marinate for at least 30 minutes and up to 6 hours.

Almonds: Preheat oven to 350 degrees. Spread almonds in an ungreased baking pan. Bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

Sprinkle almonds with olive oil and salt and mix together. Serve with Spanish olives.




Tapas Tonight?

		Travel to Spain with a Menu of Tapas Paired with Spanish Wines

		Written By Kim A. Fuqua \| Photography By Suzanne Farmer \| Food Styling BY Lori K. gregory

	Marinated Mixed Spanish Olives and Toasted Spanish Almonds A common start to a meal of tapas, tangy olives and salty almonds will get the taste buds dancing. Servings: 8 Prep Time: 10 minutes Cook Time: 5 minutes Marinate Time: 30 minutes Olives: 1 cup mixed Spanish olives, such as Manzanilla, Arbequina, Gordal, Coquillo, Obregon ¼ cup olive oil 2 tablespoons sherry wine vinegar ¼ teaspoon orange zest ¼ teaspoon lemon zest 2 teaspoons chopped fresh herbs, such as thyme, rosemary, and oregano ½ teaspoon crushed red pepper flakes Almonds: 1 pound blanched (peeled) whole Marcona Spanish almonds (or any almond variety) 1 tablespoon olive oil salt Olives: Mix all olive ingredients together and marinate for at least 30 minutes and up to 6 hours. Almonds: Preheat oven to 350 degrees. Spread almonds in an ungreased baking pan. Bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. Sprinkle almonds with olive oil and salt and mix together. Serve with Spanish olives.

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