Green Olives Stuffed with Chili Almonds

1. 1

   Preheat oven to 375F.

2. 2

   In a large sieve rinse olives and drain well.

3. 3

   In a bowl stir together 1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing to coat.

4. 4

   Transfer almonds to a baking sheet and toast in middle of oven until fragrant and a couple of shades darker, 8 to 10 minutes.

5. 5

   Cool almonds just until they can be handled and stuff each olive with an almond.

6. 6

   In bowl toss olives with remaining oil and chili powder.

7. 7

   Olives may be made 1 day ahead and kept, covered, at cool room temperature (almonds will begin to soften after about 4 hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.