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Ingredients
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Olives & stuffing
Marinade / dressing
Garnish (optional)
Method
Prepare olives and stuffing
- 1
Drain and pat olives
If using olives packed in brine, drain them in a sieve and pat dry with paper towels to remove excess moisture so the marinade adheres and the filling fits without slipping.
- 2
Prepare almonds
If almonds are raw and you prefer a toasted flavor, toast 24 almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden. Let cool. Alternatively use store-bought toasted almonds.
- 3
Optional creamy mix
If using goat or cream cheese: in a small bowl, stir the 2 tablespoons cheese with the chopped piquillo pepper until smooth and combined. This creates a small amount of peppery, creamy filling to pipe into olives if desired.
- 4
Stuff olives
Using your fingers or a small knife, widen each olive cavity slightly if needed. Insert one almond into each olive. For a creamy variation, first pipe or spoon a small amount (about 1/8 tsp) of the cheese-piquillo mixture into the olive, then push the almond in so it is snug. Repeat until all 24 olives are stuffed. Secure each stuffed olive with a toothpick if desired.
Make marinade and combine
- 5
Whisk dressing
In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, the minced garlic, chopped parsley, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified.
- 6
Coat olives
Place the stuffed olives in a shallow bowl or container. Pour the marinade over the olives, turning gently with a spoon to coat all pieces evenly. Make sure the garlic and parsley are distributed among the olives.
- 7
Marinate
Cover and refrigerate for at least 1 hour to let flavors meld; ideally 4–24 hours for best flavor. Stir gently once or twice during marination to redistribute the marinade. If you prefer room-temperature service, remove from refrigerator 20–30 minutes before serving.
Finish and serve
- 8
Just before serving, transfer olives to a serving bowl, spoon some of the marinade and minced garlic over them, and grate the lemon zest on top for brightness. Add extra chopped parsley if desired. Serve with toothpicks for easy picking.