Marinated olives and almonds
Warm olives and almonds tossed with lemon zest and oregano. It takes minutes to make, and gets better the longer it sits, which makes it a good thing to put out before guests.
- Time
- 10 min
- Serves
- 2
- Kind
- Snacks
- Also
- Low carb
Made without gluten ingredients.
Method
- Drain the olives if they come in brine and pat them dry. Use a vegetable peeler to pare wide strips of zest from the lemon, leaving the white pith behind.
- Put the almonds in a small pan over a medium heat and toast them for 3 to 4 minutes, stirring, until they are a shade darker and smell nutty.
- Turn the heat to low and stir in the olive oil, dried oregano and lemon zest. Warm for 1 minute until fragrant. It should not sizzle hard.
- Add the olives and stir for 1 to 2 minutes, until warmed through. Take the pan off the heat and squeeze in a little of the lemon juice.
- Leave everything to sit in the pan. Ten minutes is enough, but a few hours at room temperature is better, which is why this is a good one to do in the morning.
- Serve at room temperature in a small bowl, with a second bowl alongside for the stones.
Tip Buy olives with the stones in, as they hold their texture better. If you only have pitted ones, add them off the heat to stop them going soft.
Per portion
| Energy | 477 kcal |
| Protein | 11 g |
| Carbohydrate | 5 g |
| of which sugars | 3 g |
| Fat | 44 g |
| of which saturates | 5 g |
| Fibre | 8 g |
| Salt | 2.41 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- olives150 g
- almonds100 g
- lemon1
- dried oregano1 tsp
- olive oil1 tbsp
