Chili Almond Stuffed Olives
CATEGORY: Appetizers- Cold
These olives are easy and delicious.  We love them!
PREP TIME: 25 minutes.
24 pitted large green olives (about 24)
2 tablespoons olive oil
1 1/4 teaspoons chili powder
24 whole almonds

Preheat oven to 350 degrees
Rinse olives and drain well.
Combine 1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing to coat.
Transfer almonds to a baking sheet and toast until fragrant and a couple of shades darker- about 8 to 10 minutes.
Cool almonds just until they can be easily handled.  Stuff each olive with an almond.
In bowl toss olives with remaining oil and chili powder. Olives can be made 1 day ahead and kept, covered, at room temperature. Note: Almonds will begin to soften after about 4 hours.