Another yummy reminder of my European vacation… Castelvetrano olives. Firm, green, olive-y pearls of goodness in a perfectly lightly salted brine. Mmmmmm. We had castelvetrano olives before every friggin’ meal in Spain & Italy. They were soooo delicious and got me hooked on them. The castelvetrano olives I’ve gotten in the states may not be exactly like their Italian counterparts, BUT, this recipe does make them a little more exciting and a lot more delicious!
I am constantly playing with fresh herbs this time of year and always have fresh rosemary & thyme on hand… The result: warm herbed olives & almonds! Tossed in a bit of your best olive oil and lightly heated with herbs & seasonings, these babies are a perfect little appetizer or an easy, light snack. Hope you enjoy them as much as I do!
- 1 cup castelvetrano olives
- ¾ cup almonds
- 1 tsp good olive oil
- ¼ tsp thyme
- ¼ tsp rosemary
- Good pinch of sea salt
- Freshly cracked black pepper
- Heat oil in skillet over med low to med heat
- Add remaining ingredients and toss until warmed & almonds just become fragrant.