Fancy Spiced Nuts
Artist and chef Siobhán Chavarría, Orchard Contraband, Rhode Island
You can prepare these 2 to 3 days in advance and store in an airtight container, but they are best eaten the day of or even warm ...
This is my favorite blend of olives from my time living in Spain, but feel free to substitute other olives of your choice. For maximum flavor, use whole olives that have not been pitted. Serve with a small bowl for the pits.
Ingredients
- 2 cloves garlic, smashed and peeled
- 1 large lemon
- 1 cup Arbequina olives in brine
- 1½ cups Manzanilla olives in brine
- ½ cup Niçoise olives in brine
- Extra-virgin olive oil (a good-quality fruity olive oil is best)
Instructions
Add garlic to a large mixing bowl. Peel the lemon in wide ribbons (trying to avoid the white pith) and add ribbons to bowl. Cut lemon in half and squeeze juice into bowl, removing any seeds. Add olives and their brine, drizzle with about 1 tablespoon olive oil and toss. If serving within 24 hours, leave olives at room temperature. If not, store tightly covered in the refrigerator.
Makes 3 cups
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