Roasted Kalamata Olives & Butter Cookies with Almonds

Roasted Kalamata Olives (Elies sto Fourno)

Ingredients:

2 cups Kalamata olives, with pits

1/4 cup extra virgin olive oil

2 Tbsp. red wine vinegar

1 tsp. dried oregano, crushed

Procedure:

Preheat oven to 350° F.

Drain and rinse brine from olives, place them in glass or stainless steel pan, and bake for 35 - 40 minutes.

Olives are done when their flesh begins to shrink up and skins look wrinkled.

Remove olives from oven, place in bowl, stir in vinegar, olive oil, and oregano, and serve.

Butter Cookies with Almonds (Kourambiedes)

Ingredients:

1–2 cups slivered almonds

1 1/2 pounds unsalted butter

2 egg yolks

1 tsp. almond extract

1 cup powdered sugar

5–6 cups all-purpose flour

1 tsp. baking powder