Ingredients

The following ingredients have 9 Servings
  • 3-4 tablespoons olive oil
  • 5-10 cloves garlic
  • 2 tablespoons fresh rosemary leaves
  • optional: 2 teaspoons  fennel seeds
  • optional: 1 teaspoon cumin seeds
  • 1 cup Marcona almonds
  • 2 cups Castelvetrano olives (or a variety)
  • lemon zest from one lemon  (thicker strands are better)
  • pinch chili flakes, Aleppo chili, urfa biber or chili threads (optional)

Instruction

  • Warm oil over medium heat in a small heavy bottom pot or skillet.
  • Add whole garlic cloves and turn heat to medium low, stirring occasionally until golden and fragrant.
  • Add rosemary leaves and fennel seeds. Stir 1-2 minutes until fragrant. Add cumin seeds, and cook another minute, stirring often.
  • Add olives and almonds and sauté, stirring occasionally until both are warm, about 5-7 minutes. Add lemon zest. You can hold in a warm oven (150F) up to ½ hour, covered, until ready to serve.
  • Garnish with lemon zest and chili threads.