Marinated Olives and Almonds

Southern Living
Marinated Olives and AlmondsRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

A big batch of these antipasti will last in the refrigerator up to a week. It's the perfect snack to serve unexpected holiday company. For extra flavor, use smoked almonds.

Makes 10 to 12 appetizer servings


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1/2 cup extra virgin olive oil
3 garlic cloves, crushed
2 tablespoons grapefruit zest
2 tablespoons fresh grapefruit juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme leaves
1 tablespoon orange zest
2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups pitted and drained green and black olives
1 1/2 cups roasted salted almonds


Hands-on: 10 Minutes
Total: 4 Hours, 10 Minutes

1. Stir together first 10 ingredients in a large bowl. Add olives; toss with marinade to coat. Cover and chill 4 to 24 hours.

2. Remove and discard crushed garlic cloves, and stir in roasted almonds just before serving. Serve with a slotted spoon.

Created date

November 2014