Soak the almonds overnight in water. In warm water for an hour. Peel and dry them on a tea towel.
As the almonds dry chop your garlic, parsley, and rosemary. Pound the coriander seeds and fennel coarsely. Set aside.
For The Marinated Olives
In a small bowl add the coarsely crushed coriander seeds and fennel, freshly chopped rosemary, parsley and garlic, olive oil and vinegar.
Pour over the olives cover and set aside.
For the Marinated Cheese
Cut the cheese into bite-sized pieces. Transfer to a bowl.
In a small bowl mix oil, vinegar, pepper, garlic and thyme springs.
Pour over the cheese and stir.
Cover and chill. Use within 3 days.
For the Salted almonds
In a bowl mix chilli powder and salt. Set aside.
Melt butter with olive oil in a frying pan on low flame.
Add the almonds and stir-fry on medium-low flame till the almonds are golden brown. You will need about 5 minutes.
Strain the almonds in the bowl of salt and red chilli bowl. Toss around till the almonds are coated.
Cool and store in an airtight container for about a week.
To serve transfer to small plates. Pairs best with wine but you can serev with mocktails too.
Notes
How do you Blanch almonds?
For blanching you boil the almonds in water, then peel them. However, I do not like to blanch my almonds. It kills the heat-sensitive nutrients. I soak my almonds overnight. In case you have forgotten, soak them in warm water for about an hour. The skin will peel; you may have to use some force for a few of them, but the job gets done easily.