Roasted Olives with Almonds and Onions

  • Yield: 4 to 6 servings


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


  1. 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