Party Baked Olives and Chipotle Almonds

A few years ago I visited an old friend who had spent some time in Greece. We sat in her Somerset garden drinking cider from a mini gallon container like it was the old days! It was a lovely evening, we had many years to catch up on. She kept disappearing into the house and reappearing with little plates of interesting and delicious things to eat. I guess it’s the Mediterranean way of drinking, eating and chatting the night away with friends. We should learn a thing or two from that!

Here’s to Kirstie xxx

“From quiet homes and first beginning, out to the undiscovered ends, there’s nothing worth the wear of winning, but laughter and the love of friends.” Hilaire Belloc

I’m bored of putting crisps and salted cashews on the table but I do like to soak up the wine with a few nibbles. Both recipes are adapted from the book Vegan Finger Foods. You can easily make both at the same time – the olives need a bit longer cooking time so start them first.

Party Baked Olives

  • 1 jar of pitted olives (I used Spanish Pitted Green Olives from Waitrose – 340g but mixed ones IMG_8368work well)
  • 4-5 shallots peeled and halved (if you don’t have shallots chop up a small red onion)
  • 4 cloves garlic, peeled and halved
  • 1 small handful of hazelnuts
  • 2 tbsp red wine vinegar
  • 2 tbsp port
  • 1 tsp harissa (spice mix or paste)
  1. Heat the oven to 170°C
  2. Combine all the ingredients in a small oven dish
  3. Bake for 30 minutes or so until all the liquid has gone and the olives are sticky
  4. Serve at room temperature

Chipotle Almonds

  • 1 tbsp maple syrupIMG_8369
  • 1 tbsp olive oil
  • 1 tbsp chipotle paste (if you don’t have any you can make your own version with 1 tbsp tomato puree, 1 tsp chilli powder and 1 tsp liquid smoke)
  • 1 tsp ground cumin
  • ½ tsp salt
  • 200g blanched whole almonds
  1. Heat the oven to 170°C
  2. Combine the maple syrup, olive oil, chipotle paste, cumin and salt in a bowl and mix
  3. Throw in the almonds and stir until completely covered
  4. Line a large baking tray with baking paper
  5. Spread the almonds out on the paper and bake for 10 minutes
  6. Move them around uncovering the uncooked sides and bake for a further 10 minutes
  7. Remove from the oven and leave to cool – they will harden when cooled
  8. They are supposed to keep for two weeks but they’ve never lasted out the night in my house




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5 Responses to Party Baked Olives and Chipotle Almonds

  1. stuartalbery says:

    Theses are so tasty and go great with Lemoncello Martinis. Yummy,

  2. donuts+bolts says:

    Yass! This sounds so good! I love anything chipotle 💯

  3. Pingback: Vegan Paella – food for friends! | justbloggs vegan

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