A Little Something: Olives, Almonds, Oranges, Fennel & Pepper Flakes.
It’s “A Little Something” called Almonds & Olives at Blackbird Tavern in Temecula (below).
I liked it so much, I recreated a better version of it at home (top photo) — It’s made with a medley of Greek Olives, Marcona Almonds, Orange Slices, Fennel Seeds, Red Pepper Flakes and Olive Oil. The Olives were baked in a foil pouch with the Orange Slices, Fennel Seeds, Red Pepper Flakes and a little Olive Oil at 425° for about 15 minutes, then all was tossed with Marcona Almonds, the improvement (I think) to Blackbird’s starter. I’ll make it forever.
And there’s a sweet back-story soon to be told about this trip to Temecula.