This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 1 1/2 cups

　　a 10-ounce jar pitted large green olives (about 24)

　　2 tablespoons olive oil

　　1 1/4 teaspoons chili powder

　　24 whole almonds with skins (about 1/4 cup)

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

In a large sieve rinse olives and drain well. In a bowl stir together 1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing to coat. Transfer almonds to a baking sheet and toast in middle of oven until fragrant and a couple of shades darker, 8 to 10 minutes. Cool almonds just until they can be handled and stuff each olive with an almond. In bowl toss olives with remaining oil and chili powder. Olives may be made 1 day ahead and kept, covered, at cool room temperature (almonds will begin to soften after about 4 hours).