Marinated Olives & Roasted Almonds Recipe

Prepare olives

Rinse the olives in a colander under cold water and drain thoroughly. If any olives are very large, halve them; leave smaller olives whole.

Combine aromatics

In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, lemon juice, lemon zest, orange zest, red pepper flakes, black peppercorns and 1/4 tsp sea salt until combined.

Add herbs and garlic

Stir in the fresh thyme leaves, chopped rosemary and chopped parsley, then add the thinly sliced garlic. Mix so the garlic and herbs are evenly distributed in the oil.

Marinate

Add the drained olives to the bowl and toss thoroughly to coat. Transfer everything to an airtight jar or container, pressing olives down so they sit in the oil and aromatics. Cover and refrigerate at least 4 hours, preferably overnight, to let flavors meld. Bring to room temperature for 20–30 minutes before serving.

Storage: Marinated olives will keep refrigerated for up to 2 weeks. Stir gently before serving to redistribute oil and aromatics.

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup.

Toss almonds with seasoning

In a medium bowl, toss the 2 cups raw almonds with 1 tablespoon extra-virgin olive oil until evenly coated. Add the orange zest, lemon zest, smoked paprika, 3/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss again so the zest and spices cling to the almonds.

Roast

Spread the almonds in a single layer on the prepared baking sheet. Roast in the preheated oven for 10–12 minutes, stirring once halfway through, until fragrant and lightly golden at the edges. Watch closely during the last few minutes to avoid burning.

Cool and finish

Remove the almonds from the oven and let cool on the baking sheet for 10 minutes; the nuts will crisp as they cool. Taste and adjust seasoning — sprinkle a pinch more salt if desired. Transfer to a serving bowl or airtight container once fully cooled.

Make ahead: Roasted almonds can be stored in an airtight container at room temperature for up to 2 weeks.