SPANISH ALMONDS AND OLIVES
Time in the Kitchen: 10 minutes
Servings: 2-4 (macronutrient profile based on 4 servings)
zest of 1 lemon
2 tablespoons sherry vinegar
¼ 4 cup olive oil
2 tablespoons fresh thyme
¼ teaspoon red pepper flakes
1 cup Spanish olives, such as gordal, manzanilla and arbequina
¼ cup almonds
You'll be amazed by how this zesty, slightly spicy marinade transforms simple olives and almonds into an amazing appetizer or snack. The olives
and almonds are ready to eat immediately, but will continue to soak up flavor if refrigerated over the course of a week. If you can't find Spanish
olives, any simple blend of olives will benefit from this flavorful marinade.
Whisk together lemon zest, vinegar, olive oil, thyme and red pepper flakes. Pour over olives and almonds.
Macronutrient Profile (perserving)