24 whole almonds
24 large pitted, Mediterranean style green olives
Shell the almonds and drop them in boiling water for 2 or 3 seconds. Drain and remove the brown covering by rubbing between two dish towels, or by peeling with your fingers.
For crisp almonds, stuff each olive with a whole almond and serve immediately. For soft almonds, stuff the olives as above, and return the olives to the jar with the olive juice. Marinate at least 24 hours.