1/2 cup olive oil
1/2 cup sliced almonds
1 lemon, juiced
1 (15 ounce) can sliced green olives
3 tablespoons prepared Dijon mustard
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
Heat the olive oil in a large skillet in a large saucepan over medium heat. Saute almonds, lemon juice and green olives for 5 minutes, then stir in mustard and nutmeg. Cook 15 to 20 minutes, stirring frequently, until brown. Remove from heat, stir in salt, pepper and lemon wedge. Serve over verde pasta.