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    Instant Tapas

    • Vegetarian


    • 150g pack of roasted marcona almonds
    • 3 tbsp extra virgin olive oil
    • Coarse sea salt
    • Pinch of paprika, or dried chilli
    • 350g jar of green olives
    • 1tbsp finely chopped parsley
    • 1/2 a deseeded finely chopped red chilli
    • Finely grated lemon zest


    1. For an irresistible nibble that begs to be served with a glass of ice-cold manzanilla sherry, stir a 150g pack of roasted marcona almonds with 1 tbsp extra virgin olive oil. Add coarse sea salt to taste (and a pinch of dried chilli or paprika if you want some spice), and serve in little dishes.
    2. Drain a 350g jar of green olives, rinse and pat dry with kitchen paper or a clean tea towel. Then toss with 2 tbsp extra virgin olive oil, 1 tbsp finely chopped parsley, and half a deseeded, finely chopped red chilli. Add a sprinkling of finely grated lemon zest, too, if you like, and serve with chilled sherry or beer.

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