• 1serving

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Nutrition Info . . .

MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. a 10-ounce jar pitted large green olives (about 24)

  2. 2 tablespoons olive oil

  3. 1 1/4 teaspoons chili powder

  4. 24 whole almonds with skins (about 1/4 cup)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. In a large sieve rinse olives and drain well. In a bowl stir together 1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing to coat. Transfer almonds to a baking sheet and toast in middle of oven until fragrant and a couple of shades darker, 8 to 10 minutes. Cool almonds just until they can be handled and stuff each olive with an almond. In bowl toss olives with remaining oil and chili powder. Olives may be made 1 day ahead and kept, covered, at cool room temperature (almonds will begin to soften after about 4 hours).


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