Try something new and serve almond stuffed olives at your next party or family gathering! This olive appetizer is easy, tasty, and ready in minutes!
I am bringing you today a simple recipe for stuffed green olives.
Spain is famous for olives, and they surely know how to preserve them the best way. Supermarkets and street markets all over the country offer a wide selection of marinated olives and one can have a hard time choosing a favorite.
So if you ever get to visit this Mediterranean country, make sure to grab some as edible souvenirs for your friends or family.
They are also good in salads and cooked meals but adding them to your antipasto platter or cheese board is the easiest way to get your guests to try some.
How to make stuffed olives
Prepping this simple appetizer is as easy as it sounds. You take an almond and stick it in the olive’s cavity. That is literally it!
If you want to go the extra mile, sprinkle some freshly grated lemon zest or red pepper flakes over or add some dried herbs (a little goes a long way), or use finely chopped fresh parsley.
What can I stuff green olives with apart from almonds?
- Jalapenos – If you like some heat!
- Garlic cloves – Here I would make sure that the garlic does not overpower the olive so if too large, cut it in half. Or use marinated or pickled garlic instead!
- Soft cheese or blue cheese.
- Anchovies – very popular in Spain but too salty to our liking.
- Marinated red peppers – This is probably the mildest option but is also easily available in stores.
More easy appetizer recipes:
- Stuffed Celery – It’s so good and ready in no time!
- Pear Pomegranate Salsa – Tastes delicious, plus it is good for you!
- Artichoke Parmesan Dip – Easy, quick, and no-bake!
- 24 large pitted green olives, see note 1
- 24 blanched whole almonds, see note 2
- 2 tablespoons olive oil, see note 3
- Take an olive and stuff its cavity with a blanched almond. Repeat until you have used up all the olives.
- Transfer them to a serving bowl, drizzle with olive oil and enjoy!
- Make sure to buy pitted olives (any color will do but we personally recommend green ones or Kalamata olives). You cannot remove the stones yourself unless you have a cherry/olive pitter.
- Blanched almonds are white because their skins were removed during this process.
- Use good quality olive oil – preferably marked extra virgin.
- Optional extras – a sprinkle of black pepper, lemon zest, and herbs (see post above for more details).
Amount Per Serving: Calories: 22Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 48mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g