Tapas of Spicy Almonds, Olives and Marinated Cheese


1/2 tsp coriander seeds
1/2 tsp fennel seeds
1 tsp chopped rosemary
1/2 tsp chopped fresh parsley
2 cloves garlic crushed
1 tsp sherry vinegar
2 tsp extra virgin olive oil
1 and 1/2 cups of  green and black olives, pitted and or stuffed
1/2 lb of goat's cheese
1/2 lb of blue cheese
8 tbs extra virgin olive oil
2 tsp white wine vinegar
2 tsp black peppercorns
1 garlic clove sliced
3 fresh tarragon or thyme springs
fresh tarragon sprigs, to garnish
1/4 tsp cayenne pepper
2 tsp kosher or sea salt
2 tbs butter
4 tbs olive oil
2 cups blanched almonds

These three simple ingredients are lightly flavored to create a Spanish tapas medley that is perfect to serve with pre-dinner drinks.


  • For the olives, crush the coriander and fennel seeds. Mix with the rosemary, parsley, garlic, vinegar and oil and pour over the olives in a bowl. cover and chill for up to a week.
  • For the cheese, cut into bite size pieces, leaving the rind on. Place the cheese in a bowl. Mix together the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese. Cover and chill for up to 3 days. Make sure you turn the cheese cubes making sure they are covered in the marinade.
  • For the almonds, mix together the cayenne pepper and salt in a bowl. Melt the butter with the olive oil in a saute pan. add the almonds and cook, stirring constantly, for 5 minutes or until the almonds are golden.
  • Place the almonds in the salt mixture and toss until coated well. Let them cool. They may be stored in an airtight jar for up to a week.
  • To serve the tapas, arrange in small shallow serving dishes.Use fresh sprigs of tarragon to garnish the cheese and sprinkle the almonds with a little more salt.




15 min


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