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Almonds & Olives Recipe

Name: Oporto Fooding House & Wines Almonds & Olives Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups raw whole almonds; 1.5 tbs olive oil; 1 tsp smoked paprika; 0.5 tsp sweet (Hungarian) paprika; 0.25 tsp ground cumin; 1 tsp fine sea salt; 0.25 tsp freshly cracked black pepper; 0.5 tbs light brown sugar; 1 tbs water; 0.5 tbs lemon zest (optional); 2 cups alberquina olives (pitted or unpitted); 3 tbs extra-virgin olive oil; 1 tbs sherry vinegar; 1 clove fresh garlic (thinly sliced); 2 sprigs fresh rosemary (small sprigs) or 1/2 tsp dried; 2 sprigs fresh thyme (optional, small sprigs); 1 tsp whole coriander seeds; 0.5 tsp cracked black pepper; 0.25 tsp red pepper flakes (optional, to taste); 0.5 tbs orange zest (optional); 0.25 tsp fine sea salt

Inspired by Oporto Fooding House & Wine

Time2h 30m

Serves4

paprika spiced almonds, marinated alberquina olives

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Ingredients

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Paprika-Spiced Almonds

2 cups raw whole almonds

1 1/2 tbs olive oil

1 tsp Smoked paprika

1/2 tsp sweet (Hungarian) paprika

1/4 tsp Ground cumin

1 tsp fine sea salt

1/4 tsp freshly cracked black pepper

1/2 tbs light brown sugar

1 tbs water

1/2 tbs lemon zest (optional)

Marinated Alberquina Olives

2 cups alberquina olives (pitted or unpitted)

3 tbs extra-virgin olive oil

1 tbs sherry vinegar

1 clove fresh garlic (thinly sliced)

2 sprigs fresh rosemary (small sprigs) or 1/2 tsp dried

2 sprigs fresh thyme (optional, small sprigs)

1 tsp whole coriander seeds

1/2 tsp Cracked black pepper

1/4 tsp red pepper flakes (optional, to taste)

1/2 tbs orange zest (optional)

1/4 tsp fine sea salt

Method

Paprika-Spiced Almonds

Preheat and prepare pan

Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat for even toasting and easy cleanup.

Coat almonds

In a medium bowl whisk together 1.5 tablespoons olive oil, smoked paprika, sweet paprika, ground cumin, fine sea salt, black pepper, light brown sugar, and 1 tablespoon water until smooth. Add the almonds and toss with a spatula or hands until every nut is evenly coated.

Spread and bake

Spread the coated almonds in a single layer on the prepared baking sheet, shaking off any excess seasoning so nuts are not clumped. Roast in the preheated oven for 12–15 minutes, stirring once halfway through, until almonds are fragrant and lightly toasted. Watch closely the last 3 minutes to avoid burning.

Finish and cool

Remove the almonds from the oven and immediately sprinkle lemon zest (if using) over them, tossing gently to distribute. Transfer to a wire rack or a fresh sheet of parchment to cool completely — they will crisp as they cool. Taste and adjust salt if needed.

Marinated Alberquina Olives

Prepare marinade

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon sherry vinegar, thinly sliced garlic, coriander seeds, cracked black pepper, red pepper flakes (if using), orange zest (if using) and 1/4 teaspoon fine sea salt. Stir or shake to combine.

Combine with olives and herbs

Place the alberquina olives in a shallow jar or bowl. Add the marinade, tuck in the rosemary and thyme sprigs, and stir or shake gently so the olives are well coated and the aromatics are distributed.

Marinate

Cover and refrigerate for at least 2 hours and up to 48 hours. For best flavor, let sit overnight to allow the garlic, herbs, and spices to infuse the olives. If chilling longer than 6 hours, bring to room temperature for 20–30 minutes before serving so the olive oil re-liquefies and flavors are more pronounced.

Serve

Discard rosemary/thyme stems if desired, or leave for presentation. Transfer olives to a small bowl and spoon over some of the marinade oil. Serve alongside the cooled paprika-spiced almonds as a sharing snack or appetizer.