This very Spanish-influenced tapa hits your tongue in three-stage flavor assault. First the smoky bacon, next the slightly salty green olive sauce, then the sweetness of the date. But the kicker is the almond inside—the little crunch that totally takes you by surprise. The combo is unique and classic, and I like to up the presentation with fancy toothpicks.
这道受西班牙影响的小菜会让你的味蕾受到三重洗礼：首先是熏培根，然后是微咸的绿橄榄酱，最后是红枣的甜。但是你不会想到的是中间的杏仁，这个小小的东西会让你惊喜。我喜欢用牙签戳着上菜。
Makes 40 pieces Makes 1⅔ cups sauce
大约40份
材料：
40 whole almonds, with skin
40个杏仁，带皮
40 dates, about 1½ pounds, pitted
40个枣子，大约680克，去核
20 bacon slices, halved
20片儿培根，切两半
Green Olive Sauce
绿橄榄酱：
Extra-virgin olive oil
特级初榨橄榄油
2 shallots, sliced
2根葱，切碎
1 dried red chile, minced
1个干红辣椒，剁碎
½ pound green Spanish olives, pitted
大约225克绿橄榄，去核
¼ bunch fresh flat-leaf parsley
1/4束新鲜的平叶欧芹
2 tablespoons sherry vinegar
2汤匙雪莉酒
步骤：
Preheat the oven to 350°F. Lay the almonds on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. When cool enough to handle, stuff an almond inside each date. Wrap a piece of bacon around the date so the ends stick together. Put them on cookie sheets and bake until the bacon is crisp, 20 to 25 minutes. While that is happening, make the olive sauce.
预热烤箱大约175摄氏度，把杏仁放在烤盘上，烤10分钟，从烤箱里取出，当杏仁冷却下来之后，把杏仁填入每个去核的枣子里面，然后裹上一层培根，把它们放在烤架上，烤大约20-25分钟，直到培根变脆。烤的过程中，我们来做橄榄酱。
In a small skillet, heat a 2-count drizzle of oil. Sauté the shallots and chile over low heat for 8 minutes, until caramelized. Let them cool a bit and then scrape them into a food processor. Add the olives, parsley, vinegar, and ½ cup of oil. Puree a good 3 minutes, until totally smooth. Serve the dates with the olive sauce for dipping and some funky toothpicks. Delicioso!
在一个煎锅里面，淋上橄榄油，低火加热，加入葱和辣椒，炒一下，大约炒8分钟，直到葱变色。让其冷却一会儿，然后把它们倒入料理机中，加入橄榄、欧芹、雪莉酒和半杯橄榄油，大约搅打3分钟，直到起变得顺滑，把红枣培根蘸着橄榄酱一起吃，用牙签戳着更方便哦。超级美味！
特别说明：这道菜出自大神Tyler Florence哦~
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