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Yield: 24 (2 ounce) Servings


Olive oil 2 Tbsp.
Pearl onions, peeled 1 1⁄2 qts.
California Ripe Olives, whole, 2 1⁄4 lbs. 2 1⁄4 qts.
pitted, drained
Whole unsalted almonds 3 cups
Chopped rosemary 1⁄4 cup
Sea salt 1 1⁄2 tsp.


1. Heat oil in a large oven proof sauté pan over medium-high
heat. Add onions and cook for 2-3 minutes, stirring occasionally
until evenly browned. Mix in California Ripe Olives, almonds,
rosemary and sea salt. Place into a 425°F oven for 5-8
minutes until golden and aromatic.

Nutritional Analysis Per Serving: Calories 114, Fat 9g, Cholesterol 0mg, Sodium 295mg, Carbohydrate 5g,
Protein 2g, Calories from fat 76%

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