Dates Wrapped in Bacon with a Spicy Olive Dip

40 whole almonds with skin
40 dates – pitted
20 streaky bacon slices – halved

Sauce
1/2 cup extra virgin olive oil
1/4 medium red onion – finely sliced
1 dried red chilli – minced
250 grams green olives – pitted
1/4 bunch fresh flat leaf parsley
2 tbs sherry vinegar

Procedure
Preheat the oven to 200 degrees Celsius. Lay the almonds on a baking sheet in a single layer and bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven and when cool enough to handle stuff an almond inside each date and wrap with a piece of bacon so the ends stick together. Put date/bacon combo on a baking sheet and cook until the bacon is crisp – 20-25 minutes. While baking in progress, make the olive dip. 

Sauté the finely chopped onion and minced red chilli in a fry pan with 2 tablespoons of extra virgin olive oil for around 6 minutes until caramelised. Allow to cool slightly and scrape into a food processor, add the olives, parsley and vinegar along with the extra virgin olive oil. Puree until totally smooth. Serve the dates with the olive dip along with toothpicks to assist.

Serves 10

Degree of Difficulty 1