Green Olives Stuffed with Chili Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
a 10-ounce jar pitted large green olives (about 24) |
2 tablespoons olive oil |
1 1/4 teaspoons chili powder |
24 whole almonds with skins (about 1/4 cup) |
Directions:
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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