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Toasted Almonds & Olives

almondsandolives 3 

INGREDIENTS: 400g of skinned almonds (if you go to a Spanish specialist, ask for the much prized Marcona almond),2 tsps cooking salt, 1 tbsp olive oil. Optional: 1/2 tsps sweet pimenton/paprika, 1/4 tsps cumin.

METHOD:-   Preheat your oven to 180degC. Coat the almonds in Olive Oil and then throw them into a bowl with the salt (and other ingredients if you are using them), shake them around and place onto a low profile baking tray with non-stick baking paper on it. Then toast for around 20 minutes, moving them around a little and taking care not to burn them, as they should be light brown only, NOT dark brown or black...Remove from the oven, allow to cool down and then either eat or transfer to a sealed container where they may keep for a month.
Open your olives and serve with the almonds alongside each other...very easy and very Spanish...ideal to get people drinking and in the mood.