House Snacks Recipe

Prepare olives

Drain the olives in a fine-mesh sieve and briefly rinse under cold water to remove excess brine. Shake off and pat dry with paper towels.

In a medium bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 teaspoon lemon zest, the thinly sliced 2 garlic cloves, 1 tablespoon chopped rosemary, 1 teaspoon thyme leaves, 1 teaspoon crushed red pepper flakes, 1 teaspoon whole black peppercorns, the bay leaf, and 1 teaspoon fine sea salt. Whisk or shake to blend.

Add the drained olives to the marinade and toss or shake until evenly coated. Cover and let sit at room temperature for at least 30 minutes to 1 hour to develop flavor (or refrigerate up to 24 hours for deeper flavor). If refrigerating, bring back to room temperature before serving (about 20–30 minutes).

Taste the olives after marinating and adjust seasoning if needed — add a pinch more salt, a squeeze of lemon, or a drizzle of olive oil to taste.

Preheat a small skillet over medium heat. Add 1 teaspoon olive oil and warm for 10–15 seconds.

Add 1 cup Marcona almonds to the skillet and toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Reduce heat if they brown too quickly.

Remove the skillet from heat. Immediately toss the warm almonds with 1 teaspoon smoked paprika and 1 teaspoon sea salt so the seasoning adheres. Allow to cool slightly; the almonds will crisp as they cool.

Taste and adjust seasoning: add a little more salt or a pinch more smoked paprika if desired.

Preheat oven to 375°F (190°C). Arrange the whole baguette on a baking sheet and warm for 6–8 minutes until the crust is crisp and the interior is warm. For a lightly toasted texture, slice the baguette diagonally into 1/2-inch slices and bake 4–6 minutes until edges are golden.

If using butter, spread softened unsalted butter on the warm slices just before serving.

Transfer the marinated olives (with some of the marinade) to a small shallow serving bowl. Place the warmed Marcona almonds in a separate bowl or on the same platter. Arrange the warm baguette slices alongside.

Garnish the olive bowl with an extra sprig of rosemary or a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil. Serve immediately so the bread is warm and nuts are crisp.