- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1 tsp. olive oil
- 1 cup Pearl onions, peeled
- 1 (6 oz.) can California Ripe Olives, whole, pitted, drained
- 1/2 cup Whole unsalted almonds
- 2 tsp. Chopped rosemary
- 1/4-1/2 tsp. sea salt
1 Heat oil in a large oven proof sauté pan over medium-high heat.
2 Add onions and cook for 2-3 minutes, stirring occasionally until evenly browned.
3 Mix in California Ripe Olives, almonds, rosemary and sea salt.
4 Place into a 425°F oven for 5-8 minutes until golden and aromatic.
Source: California Olive