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Epicurious

Green Olives Stuffed with Chili Almonds

5.0

(6)

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes about 1 1/2 cups

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)

Preparation

  1. Step 1

    Preheat oven to 375°F.

    Step 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).

TagsOliveAlmondNutSnackDinnerDairy FreeGluten FreeVeganKetoVegetarian5 Ingredients or FewerEasyMake AheadBakingGourmet
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