Almonds & Olives (v) (gf) Recipe
paprika spiced almonds, marinated alberquina olives
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Ingredients
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Paprika-Spiced Almonds
Marinated Alberquina Olives
Method
Paprika-Spiced Almonds
Preheat and prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat so almonds don't stick.
Toss almonds with oil and seasonings
In a medium bowl, combine 1 tablespoon olive oil, smoked paprika, sweet paprika, ground cumin, fine sea salt, black pepper, maple syrup (or honey), and lemon zest. Add the 2 cups raw almonds and toss thoroughly until every almond is evenly coated.
Roast
Spread the seasoned almonds in a single layer on the prepared baking sheet. Roast in the preheated oven for 12–15 minutes, stirring once at about 7 minutes to promote even browning. Watch carefully after 12 minutes — almonds can go from toasted to burnt quickly. They should be fragrant and slightly darker but not scorched.
Cool and crisp
Remove the almonds from the oven and let them cool on the baking sheet for at least 10 minutes. As they cool they will crisp up. Taste and adjust with a tiny pinch more salt if needed. Transfer to a serving bowl once cooled.
Marinated Alberquina Olives
Prepare marinade
In a small bowl or jar, whisk together 2 tablespoons extra-virgin olive oil, 1 teaspoon sherry or red wine vinegar, 1/2 teaspoon lemon juice, cracked black pepper, red pepper flakes (if using), dried orange peel (if using), chopped rosemary and thyme leaves.
Combine with olives
Place 1 cup alberquina olives in a small serving bowl or jar. Add the thinly sliced garlic and pour the marinade over the olives. Toss gently to coat, making sure garlic and herbs are distributed among the olives.
Marinate
Cover and let the olives marinate at room temperature for at least 30 minutes to 1 hour for immediate service. For deeper flavor, refrigerate for up to 24 hours; bring to room temperature before serving. If refrigerated, allow at least 30 minutes at room temperature before serving so the olive oil solidified in the fridge softens.
Finish and serve
Taste the olives and adjust seasoning with a small pinch of salt or an extra drop of vinegar or lemon juice if desired. Transfer to a small dish and pour any remaining marinade over the top.