This is a recipe from one of my favorite books, Vegetable Heaven by Mollie Katzen.
This is a very interesting appetizer. The recipe calls for blanched almonds, you can buy them or soak raw almonds and rub off the skin.
I use kalamata olives, but any pitted olive is good.
Ingredients
3 dozen blanched whole almonds
2 dozen kalamata olives or black olives, pitted
1 dozen whole dates
Pit the olives and the dates if they are not pitted.
Finally insert one almond into each olive and date, pushing it in as far as possible wrapping the fruit around it.
Make a beautiful arrangement on a plate, cover tightly and refrigerate until use.
6 servings