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Spanish Almond Stuffed Olives


24 whole almonds
24 large, pitted, Mediterranean style green olives

Shell the almonds and drop them into boiling water for 2 or 3 seconds. Drain and remove the brown covering by rubbing between two dish towels, or by peeling with your fingers. For crisp almonds, stuff each olive with a whole almond and serve immediately. For soft almonds, stuff the olives as above, and return the olives to the jar with the olive juice. Marinate at least 24 hours.

Makes 24 stuffed olives.




STACKS, The Art of Vertical Food

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