Roast olives with Kumquats and almonds Recipe

Roast olives with Kumquats and almonds

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Ingredients

a few pounds of seed-in olives
3/4 C blanched almonds (Marcona almonds work well)
1 C kumquats (large ones sliced in half)
couple sprigs of thyme
fresh ground black pepper
olive oil
honey for drizzling

How to make Roast olives with Kumquats and almonds


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Preheat oven to 350 degrees (F).

In a non-reactive baking sheet, spread an single layer of olives, then scatter the almonds and kumquats. Strip the sprigs of thyme of their leaves and sprinkle on top along with some black pepper. Cover with a good layer of olive oil (I used about half a cup). Then cover the pan loosely with foil.

Roast for 30 minutes then take the foil off and roast uncovered for another 30-40 minutes stirring with a spatula every 10-15 minutes. Drizzle honey over everything about 10 minutes before they’re done. You’ll know they’re finished when the kumquats are nice and caramelized, the almonds are golden brown and the skin on the olives is starting to blister.

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