Good Green Olives with Almonds, Honey & Rosemary

Olive and cheese nibble boards

This recipe was the first one I tried out from Erin French’s cookbook Big Heart Little Stove: Bring Home Meals & Moments from The Lost Kitchen. It has not disappointed and proved to be a big crowd pleaser when I’m hosting guests or just creating a little ‘nibble’ board for Andy and myself. I especially like it because the Rosemary comes from the Posh Market Garden! When I serve them, as I did at our first Farm to Table Dinner, they were accompanied by a tasty cheese board of brie and boursin cheeses, Palisade Pears and Peaches, water crackers, locally made fig jam and wine from Bookcliff Vineyards!

Makes 1 cup

Ingredients

·      1 Cup large green olives with pits such as Castelvetrano (these are my favorite green olives but I’ve not been able to find them with pits and have made this recipe without the pits and they’ve still been out of this world!)

·      1 Tablespoon extra-virgin olive oil

·      2 Teaspoons honey

·      1 Teaspoon toasted and coarsely chopped almonds (I use almond slivers and then chop them after toasting) See Erin’s note at end about toasting techniques.

·      ¼ Teaspoon finely chopped fresh Rosemary

Directions

Add the olives to a decorative dish, I serve them on this lovely wooden olive board my mom gifted me for Christmas one year. Drizzle with the olive oil, then with the honey. Sprinkle with the almonds and Rosemary and serve!

Cooks Note: Erin’s preferred method for toasting nuts is in a small dry pan over medium-low heat. Toast the nuts, occasionally giving the pan a shake, until they are fragrant, about one minute.

Big Heart Little Stove: Bring Home Meals & Moments from The Lost Kitchen

By Erin French

ISBN-10 1250832314

Bon Appetit!