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Holiday-Spiced Olives and Roasted Almonds with Thyme Gluten-Free Recipe

Servings 6
Author Eric Lundy


  • 1 cup whole raw almonds
  • 2 tablespoons extra-virgin olive oil
  • 4 thyme sprigs divided
  • 3 2- by 1/4-inch strips orange peel, twisted
  • 1 cinnamon stick
  • 1/4 teaspoon kosher salt
  • 20 Castelvetrano or Lucques olives


  1. Preheat the oven to 400°F. Spread the almonds in one layer on a rimmed baking sheet, then roast until the nuts start to turn dark brown, about 15 minutes.
  2. Meanwhile, in a small sauté pan, combine the oil, leaves from 1 thyme sprig, orange-peel strips, and cinnamon stick over medium-low heat. Warm for 5 minutes.
  3. In a bowl, combine the almonds, oil mixture, and the salt. Toss to combine and scatter on a serving tray. Top with the olives. Garnish with the remaining thyme sprigs and serve with a spoon and cocktail napkins.