Spanish Almonds and Olives
- zest of 1 lemon
- 2 tablespoons sherry vinegar
- ¼ 4 cup olive oil
- 2 tablespoons fresh thyme
- ¼ teaspoon red pepper flakes
- 1 cup Spanish olives, such as gordal, manzanilla and arbequina
- ¼ cup almonds
Instructions:
You'll be amazed by how this zesty, slightly spicy marinade transforms simple olives and almonds into an amazing appetizer or snack.
- Whisk together lemon zest, vinegar, olive oil, thyme and red pepper flakes. Pour over olives and almonds.