- Step 1
Preheat oven to 160°C. Combine the olives, almonds, chilli, garlic and oil in a roasting pan. Bake in oven, turning occasionally, for 5-7 minutes or until almonds are lightly toasted and olives are heated through. Remove from oven.
- Step 2
Meanwhile, use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.)
- Step 3
Add the rind and lemon thyme sprigs to the olive mixture and gently toss to combine.
- Step 4
Spoon the olives and almonds into a serving bowl and serve warm or at room temperature.