19 Nov Warmed Nuts and Olives with Herbs
Skip the effort and become a star entertainer this festive season.
It is easy to underestimate the deliciousness and simplicity of nuts and olives. Try this welcome standby hors d’oeuvres for any occasion.
NB This dish is not a science – it is just an indication of what you can do. Use what ever quantity or combinations of nuts, olives and herbs that you like.
Warming and salting these ingredients totally transforms their flavour and texture – Be sure to serve warm – they can be easily reheated.
- 1/2 cup of olives – in brine or oil, pip in
- 1/2 cup of raw nuts – almonds, walnuts, pecans
- Extra virgin olive oil
- 3 small sprigs of rosemary or oregano or thyme
- 1 whole garlic clove, peeled
- 1 whole chilli
- 2 strips of lemon or orange zest
- 1 teaspoon River Salt flakes
Rub any loose skins off the nuts
Pour I tablespoon of olive oil into a small, heavy pan over moderate heat. Add the garlic, chilli and citrus zest. Toss to combine in the oil before adding the nuts. Toss the nuts, to coat in the oil. Cook gently for at least 5 minutes until heated through, tossing every 30 seconds or so
Add the olives and toss with the other ingredients.
Reduce the heat and continue cooking over low heat for about 5 minutes or until the olives are warm through.
Remove the pan from the heat and keep warm until you are ready to serve. Reheat the pan just before serving if necessary – these nuts and olives are best served warm and reheating is easy.
To serve, arrange the contents of the pan on a suitably sized serving dish. Drizzle with a little more olive oil if you like, sprinkle on some salt.
Serves : 2
Recipe by : Elizabeth Peddey
Anyone who loves to eat can learn how to cook well