Crunchy Almond Stuffed Olives

One of the simplest and most satisfying olive preparations: a whole almond slipped inside a large pitted olive. The result is a snack with a satisfying texture contrast — briny and chewy on the outside, crunchy and nutty within.

Choosing Your Olives

You need large olives for this — big enough to fit a whole almond. Manzanilla, Queen, or Gordal varieties work well. Ensure they're properly pitted.

Choosing Your Almonds

Raw or lightly roasted whole almonds. Avoid salted or flavoured varieties, as they compete with the olive's brine.

Method

Rinse the pitted olives under cold water and pat dry. Carefully insert one almond into each olive where the pit was removed. Press gently until snugly fitted. Arrange on a serving dish or store refrigerated until needed.

Marinated Version

For extra flavour: combine the stuffed olives in a jar with EVOO, a crushed garlic clove, fresh rosemary, thyme, and cracked black pepper. Refrigerate for a few hours or overnight. The oil becomes wonderfully flavoured in the process.

Variations

Substitute pistachios or pecans for a different character. Add a sliver of cheese alongside the almond for richness.