ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Olives and Almonds

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 10 mins
Total time 4 hrs, 10 mins
Yield

Makes 10 to 12 appetizer servings

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.

Ingredients

  • 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

How to Make It

  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.