Warm Spanish Olives With Clementines And Toasted Marcona Almonds Recipe
Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook, Taming the...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Serving bowl
- Wooden spoon
Ingredients
- 1 bulb fennel
- 4 dried arbol chiles
- 1 cup extra virgin olive oil
- 2 cups brine-cured olives
- 2 clementines
- 2 bay leaves
- 1 tablespoon fennel fronds
- 1/4 teaspoon fennel seeds
- 3 sprigs fresh rosemary
- 1 cup whole Marcona almonds
- flaky sea salt
- crusty bread
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