Olive and Tomato Dip
- Remove the seeds from the olives, wash thyme and parsley and pluck the leaves from the branch. Put olives, thyme and parsley, as well as the blanched almonds into a blender and blend well.
- Cut an x into the top of the tomatoes, pour boiling water over them, peel the skin off, remove the seed and cut the flesh into cubes. Alternative: If you are in a hurry, use canned diced tomatoes.
- Mix the diced tomatoes with the almond-olive-mix and season with salt and pepper and sweet pepper powder.