Peace and Love in the Kitchen

Luquese, pronounced “Luke”, is a type of French olive. It is also the name of James Beard award winning chef Suzanne Goin’s well-known restaurant in West Hollywood, CA..  A protege of Alice Waters, Ms. Goin’s food is seasonal, fresh, and imaginative. When you go there, a small bowl of warm almonds and luquese olives will be brought to your table for you to nibble on while you enjoy an aperitif and figure out what to order.

You don’t have to go all the way to LA to enjoy them.  This simple and sophisticated little something is easily and quickly tossed together.  Invite friends over for dinner.  When they arrive, offer them a light cocktail and set out a bowl of these olives.

The simplest things are always the best.

1 cup whole raw almonds
2 Tbsp extra virgin olive oil
1/4 – 1/2 tsp salt
1 cup fresh Luquese olives (Picholine, nicoise, or Kalamata olives are fine to substitute)
1/4 tsp fresh thyme, finely chopped
a few sprigs of fresh thyme, for garnishing

1. TOAST: Preheat the oven to 400 and then toast the almonds on a baking sheet for about 15 minutes. Be careful not to burn them.

2. TOSS: Pour olives into a small bowl and toss with 1 Tbsp of the oil and the salt. In another small bowl, toss the olives with the rest of the olive oil and the thyme. Combine both mixtures in a serving bowl and stir to combine. Serve.