Save Recipe Print
Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
8 servings
Level:
Easy
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.

Place the almonds in a small decorative serving dish.

Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

Cook's Note

Available in bulk food section of your market

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spanish Cheeses, Celery Sticks and Olives

Recipe courtesy of Rachael Ray

Warm Mediterranean Olives

Recipe courtesy of Food Network Kitchen

Citrus Marinated Olives

Recipe courtesy of Alton Brown

Crispy Olives Stuffed with Sausage

Recipe courtesy of Michael Chiarello

Spanish Cranberry Sparkling Martini

Recipe courtesy of Bobby Flay

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Crudite with Olive-Creme Fraiche Dip

Recipe courtesy of Aida Mollenkamp

Caramelized Onion Flatbread with Spiced Olive Oil

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories