Olive And Almonds Recipe

Rinse & Dry

If olives are in brine, rinse briefly under cold water to remove excess salt and pat dry with paper towels. Spread olives and almonds on a clean towel or sheet pan to dry for 5 minutes.

Optional Pit Note

This menu item contains pits. If you prefer pitted olives, remove pits now by cutting around each olive with a paring knife and pulling out the pit, or use an olive pitter. Discard pits.

Heat a medium skillet over medium heat. Add the smoked almonds and toast, stirring or shaking the pan, 2–3 minutes until aromatics are released and nuts are slightly darker. Remove almonds to a bowl to avoid overcooking.

Add the olives to the same skillet with 1 tablespoon of olive oil. Stir and cook 2–3 minutes until olives are warmed and begin to blister lightly. This step deepens flavor and softens brine.

Return toasted almonds to the skillet with the warmed olives. Reduce heat to low.

Add remaining 1 tablespoon olive oil, lemon zest, lemon juice, fresh thyme leaves, smoked paprika, crushed red pepper flakes, sea salt, and black pepper. Toss gently with a spatula or wooden spoon to coat olives and almonds evenly, 30–45 seconds. Taste and adjust salt or lemon if needed.

Allow the mixture to sit off heat for 2–3 minutes so flavors marry. If using optional garnishes, sprinkle orange zest and chopped parsley over the top and give a final gentle toss.

Transfer olives and almonds to a serving bowl. Serve warm or at room temperature as an appetizer or snack. Provide small forks or cocktail picks for guests (especially if olives contain pits).

To store: place cooled mixture in an airtight container and refrigerate up to 5 days. Bring to room temperature or warm briefly before serving. Stir before serving to redistribute oil and seasonings.