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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.
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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.
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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.