Olive stuffed with Almond

This olive is a bite-sized marvel. The bright, briny flesh of a plump green olive gives way to a whole, crunchy almond inside. The contrast is electric—salty-sweet, soft then crisp, with a lingering nutty finish. No pit, no fuss, just a perfect little pop of Mediterranean flavour.

A clever twist on classic Spanish gordal olives, these are hand-stuffed with raw almonds from the same region. The olive’s meaty texture and the nut’s earthy, buttery crunch have been paired for generations. Small producers brine them gently, preserving both ingredients’ integrity. A humble tapa with brilliant simplicity.

Serve straight from the jar as a cocktail snack. Pair with an ice-cold vermouth or dry Fino sherry. Tuck into a martini instead of a lemon twist. Add to an antipasto board with manchego and chorizo. For a salad topping, slice over orange and fennel. Keep chilled after opening; eat within a week. No cooking required.