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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!
These were delicious. So aromatic. Leftovers (if there are any), could be pitted and made into a tapenade.
Pretty to look at and lovely to eat. I enjoyed all the flavors. Made for ZWT Spain 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]
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.