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Recipe
of the Week features simple, practical recipes accented with
a top chef's personal touch. This week, Evan Mallett of Black Trumpet shares his recipe for Fried Almonds and Olives.
Fried Almonds and Olives (8 to 10 Servings)
By Evan Mallett |
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| Ingredients |
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1 |
pound |
Castelvetrano olives, drained |
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1 |
pound |
whole almonds, unsalted and unblanched |
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10 |
- |
cloves garlic, peeled and sliced thin crosswise |
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1 |
cup |
pure olive oil |
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0.5 |
teaspoon |
salt |
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| Preparation |
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1 |
In a mixing bowl, combine the olives, garlic slices and half the olive oil. |
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2 |
Store at room temperature, covered, for at least three hours. |
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3 |
When ready to serve, heat up the remaining olive oil until it is just barely smoking. |
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4 |
Carefully drop in the almonds, and stir gently. |
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5 |
Sauté the almonds for a minute, then add the olives, garlic and salt. |
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6 |
When the garlic turns gold and crispy, pour everything into an attractive bowl. Then serve immediately. |
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