I live in Playa Del Rey, a small beach community on the edge of Los Angeles. My husband and I love our town and the little gems in it. One of our favorite places is called The Tripel, started by Brooke and Nick Roberts, it is an amazing gastro pub with a friendly vibe and delicious food. Being a vegan, the menu is not so friendly, but it’s ok, because my favorite snack is their Nuts and Olives. A mixed bowl of juicy olives, roasted nuts, dried cherries, and some fresh parsley. Often times I will get two orders because they are so tasty, packed with zesty protein! Recently I recreated this delicious appetizer. It was so tasty and very easy! Luckily for the Tripel, we will keep coming back because my husband is hooked on their Squid Ink Spaghetti, Chicken Waterzooi and great craft beer selection (and their self titled burger).
What you will need:
1/4 lb Raw Cashews
1/4 lb Raw Almonds
2-3 Tablespoons Extra Virgin Olive Oil
2 Sprigs Rosemary
1/4 lb dried sour cherries
1 jar pitted Kalamata Olives
1 can pitted green olives (mild)
1 Cup fresh pitted green olives (tangy)- Found in Olive Bar
Handful of chopped Parsley
Heat oven to 350 Degrees. In a bowl, mix together Cashews and Almonds with 1 Tablespoon of Olive Oil. Cover baking sheet with parchment paper (or tin foil). Spread nuts out into one layer on baking sheet.
Sprinkle with salt. Strip leaves off of 2 sprigs of Rosemary and place evenly throughout nuts. Bake for 20-25 minutes, checking to ensure the nuts do not over cook.
Meanwhile, in a large bowl mix olives, cherries, and chopped parsley together. I usually save 1 or 2 tablespoons of Kalamata Olive juice for the marinade. Add 1 Tablespoon of Olive oil and the juice of one lemon. Add a pinch of course sea salt.
When the nuts are roasted to perfection, toss in with olive mixture and voila, delicious Nuts and Olives.