This medley of three simple yet fully-flavored tapas was inspired by a trip to Spain where flavor and fun naturally unite for perfect nibbles with red wine or cocktails.  Because these tapas can be made in advance, they are the perfect party arsenal for an impromptu gathering.  To serve the tapas, arrange each in three small, shallow serving dishes or bowls. 

PARTY TAPAS OF SPICED ALMONDS, OLIVES AND CHEESE
Prepared in 10 minutes or less plus marinate overnight in the refrigerator.

For the Almonds:
1¾ cup blanched almonds
¼ tsp cayenne pepper
2 tbs sea salt
2 tbs unsalted butter
4 tbs extra-virgin olive oil

For the Olives:
⅔ cup black olives
⅔ cup green olives
½ tsp coriander seeds
½ tsp fennel seeds
1 tsp fresh rosemary, finely chopped
2 tsp fresh flat-leaf parsley, finely chopped
2 garlic cloves, crushed
1 tbs sherry vinegar
2 tbs olive oil

For the Cheese:
5 oz Spanish sheep's milk cheese
6 tbs olive oil
1 tbs white wine vinegar
1 tsp whole black peppercorns
1 garlic clove, thinly sliced
3 fresh tarragon or thyme sprigs plus extra tarragon sprigs for garnish

For the Almonds:
Combine the cayenne pepper and salt in a medium bowl.  Melt the butter with oil in a pan over medium heat.  Add the almonds to the pan and fry for 5 minutes, stirring occasionally, until the almonds are golden.  Pour the almonds into the salt mixture bowl and toss together until almonds are well-coated.  Let cool before storing in an airtight container.  Almonds remain good for up to a week

For the Olives:
Crush the coriander and fennel seeds with a mortar and pestle.  Combine with the fresh rosemary, parsleygarlic, vinegar and oil then pour over the olives in a small bowl.  Cover and chill for up to a week.

For the Cheese:
Cut the sheep's milk cheese into bite-size pieces, leaving the rind in-tact.  Combine the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese in a small bowl.  Cover and chill for up to 3 days.  Together, the three tapas serve 6-8.