Roasted Olives with Almonds and Onions
- Yield: 4 to 6 servings
Ingredients
- 1teaspoon olive oil
- 1cup pearl onions, peeled
- 1 (6-ounce) can California Black Ripe Olives
- 1/2cup almonds, whole, unsalted
- 2teaspoons chopped rosemary
- 1/4 to 1/2teaspoons sea salt
Instructions
- Heat oil in a large ovenproof sauté pan over medium-high heat. Add onions and cook for 2 to 3 minutes, stirring occasionally until evenly browned. Mix in olives, almonds, rosemary and sea salt. Place into a 425F oven for 5 to 8 minutes until golden and aromatic.
Recipe courtesy of the California Olive Committee