Roasted Almonds & Olives with Rosemary

These will take the edge off any predinner hunger pangs. But be warned, it’s hard to stop eating them.

2 tablespoons extra-virgin olive oil 2 short sprigs fresh rosemary

1 cup whole almonds

1½ cups pitted olives

Put a large heavy frying pan over medium heat. Add the olive oil, followed by the rosemary. Let it steep for a couple of minutes, then tip in the almonds and olives. Stir occasionally for about 5 to 10 minutes until the almonds smell nutty, and the olives are hot. Spoon into a bowl and serve warm with an icy Campari Sour. Serves 6