- 100.00ml - water
- 100.00ml - verjuice
- 2.00sprigs - thyme
- 1.00leaf - bay leaf
- 400.00g - bottled green olives
- 60.00ml - olive oil
- 100.00g - almonds, toasted
- 2.00strips - lemon rind
1. Place all the ingredients, except the almonds and olive oil, in a small ovenproof dish. Cover with a sheet of baking paper and cover tightly with foil. Cook for 1 hour in a preheated oven. Remove from the oven and leave to cool slightly.
2. Drain the olives and combine with the toasted almonds and olive oil. Serve as antipasto along with bruschetta, mozzarella balls, cold meat, roasted tomatoes and sweet chilli strips.
Wine suggestion: A Sauvignon Blanc will withstand the strong, diverse flavours of the tapas.