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So all restaurants should serve these nibblers at the beginning of a meal for two reasons, #1 because they are so good and #2 because the place would smell of heaven!!! The almonds were a little weird for me (the skins kind of poofed up but were still attached to the nut) so next time I will just add them after cooking. I also added about 8 cloves of garlic to roast with the other ingredients. WOW is this pretty and delish!

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JanuaryBride November 23, 2011

These were delicious. So aromatic. Leftovers (if there are any), could be pitted and made into a tapenade.

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Kitsune November 23, 2011

Pretty to look at and lovely to eat. I enjoyed all the flavors. Made for ZWT Spain 2012.

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Sharon123 July 31, 2012

Made this over the weekend for a group I host regularly, & although it was really out of the ordinary from what I usually include on my finger food buffet, it was very enthusiastically received, or should I say devoured! Thanks for sharing the recipe! [Tagged, made & reviewed in the FAMILY PICKS part of ZWT5]

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Sydney Mike June 08, 2009

I made this using almonds with their green skin and I am not sure that is what the recipe calls for. I don't want to rate this because maybe I didn't use the right kind of almonds. I liked the marinade for the olives.

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susie cooks May 22, 2009
Slow-Roasted Spanish Olives With Oranges and Almonds