Warm mixed chilli olives and almonds
Warm Mixed Chilli Olives and Almonds feature a robust blend of olives, crunchy almonds, and a spicy kick from red chili peppers, all enhanced with fragrant garlic and fresh lemon. This simple dish is perfect for serving as an appetizer or side.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup olives1/2 cup almonds
2 red hot chili peppers
2 garlic cloves
2 tbsp olive oil
1/2 lemon
Add a delightful twist to your appetizer spread with this Warm Mixed Chilli Olives and Almonds recipe. Combining the robust flavors of olives, the crunch of almonds, and a kick from red chili peppers, this dish is sure to impress your guests and awaken your taste buds.
Instructions:
- Rinse the olives under cold water to remove any excess brine. Drain well and set aside.
- Thinly slice the red hot chili peppers and garlic cloves.
- Zest the lemon and then cut it in half. Juice half of the lemon and set aside.
- In a dry skillet or pan, toast the almonds over medium heat until they are golden brown and fragrant, about 5 minutes. Stir occasionally to prevent burning.
- Once toasted, remove the almonds from the pan and set aside.
- In the same skillet, add the olive oil and heat over medium heat.
- Add the sliced garlic and chili peppers. Sauté for 1-2 minutes until the garlic is fragrant and the chili peppers start to soften. Be careful not to burn the garlic.
- Add the olives to the skillet and gently stir to combine them with the garlic and chili peppers.
- Cook for about 3-4 minutes, stirring occasionally, until the olives are warmed through.
- Add the toasted almonds to the skillet and gently toss to combine all ingredients.
- Drizzle with the lemon juice and sprinkle with the lemon zest.
- Give everything a final gentle toss to evenly distribute the flavors.
- Transfer the warm mixed chili olives and almonds to a serving bowl.
- Serve immediately as an appetizer or a side dish.
This Warm Mixed Chilli Olives and Almonds recipe is a quick and flavorful way to elevate any gathering with its mix of vibrant colors and bold, satisfying flavors. It's an ideal dish for entertaining or simply enjoying a unique snack at home. Enjoy it fresh from the pan, and relish the delightful blend of savory and spicy goodness.
Warm mixed chilli olives and almonds FAQ:
A medium-sized skillet or frying pan is ideal for this recipe to ensure even heating and to comfortably fit all the ingredients.
Toast almonds over medium heat for about 5 minutes, stirring occasionally until they are golden brown and fragrant. Be careful not to burn them as they can quickly turn dark.
Yes, you can use any variety of olives, such as Kalamata, green, or black olives. Just ensure they are pitted for easier eating.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
The spiciness comes from the red hot chili peppers. You can adjust the heat by using fewer peppers, removing the seeds, or substituting milder peppers. Taste as you go!
Cooking Tips:
- For an extra burst of flavor, consider adding a few sprigs of fresh thyme or rosemary during cooking.
- Ensure the garlic slices are thin to avoid any overpowering bites.
- If you're sensitive to heat, feel free to adjust the amount of chili peppers to your preference.
- Toasting the almonds before adding them to the mix will enhance their natural flavor and add extra crunch.
- Serve warm for the best experience, but this dish can also be enjoyed at room temperature.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 4.28g
Carbohydrates 10g
Fiber 3.51g
Sugar 2.06g
Fat 20g
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