Olives and Almonds

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Credit: Danny Elmaleh, Executive Chef, Mercato di Vetro, West Hollywood, Calif.
The National Culinary Review, February 2012


1 cup Moroccan dried cured olives
Extra virgin olive oil, as needed
1 T. garlic powder
1 T. onion powder
Salt, to taste
1½ T. smoked paprika
1 cup unpeeled sliced almonds
Red wine vinegar, as needed
Cilantro, as needed


1. Rinse olives in water to reduce saltiness; pat dry. Put in bowl with olive oil to marinate.

2. In separate bowl, combine garlic powder, onion powder, salt, smoked paprika and almonds; coat almonds with spices. Spread on sheet pan; toast in oven until almonds begin to brown.

3. Prepare red wine vinaigrette using 3 parts olive oil and 1 part red wine vinegar.

4. Remove olives from marinade; put in oven at 350ºF just until warm. Remove; toss with vinaigrette. Put olives in serving dish; mix in spiced almonds. Finish with cilantro.


Appetizer, The National Culinary Review, Vegetarian

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