A Word From The Cook

“Marcona Almonds fried in olive oil are a delicious snack, but they can be transformed into an exceptional and simple tapa by stuffing them into a pitted Manzanilla olive! You can find almond-stuffed olives in a jar, but the flavor and texture does not compare! You can find Ybarra olives and Marcona Almonds at The Spanish Table!

Recipe

Prep Time:

15 Minutes

Serves:

As many as you make!

Ingredients:

  • 25 Manzanilla Olives (pitted)
  • 1 Cup Marcona Almonds
  • 2 Tablespoons Olive Oil
  • Coarse Sea Salt to taste
  • You can find Ybarra olives and Marcona Almonds at The Spanish Table!
  1. Step 1 – Fry the Almonds
    1. In a large skillet, heat the oil over medium high heat.
    2. Add the almonds.
    3. Cook, stirring constantly, until they are fragrant and toasted, approximately 1 – 2 minutes.
  2. Step 2 – Season Almonds and Stuff Olives
    1. Remove from heat.
    2. Toss in a small bowl with sea salt.
    3. Stuff a warm almond into each pitted olive.
  3. Step 3 – Serve and Enjoy!
    1. Serve these briny, salty, nutty treats with a chilled glass of Manzanilla sherry.