- Mission olives - Mission olive trees, traditionally Spanish, are thought to have come to our state in the 1700's. Look for either black oil-cured or green brine-cured olives sporting big flavor and California pride.
- Castelvetrano olives - This Sicilian variety has become very popular over the last few years, and for good reason. These pretty, bright green orbs have almost no trace of bitterness making them a sweet, nutty, and buttery snack.
- Kalamata olives - Just try to eat a Greek salad without these dark purple, oblong necessities. These are most often cured in red wine vinegar to give them a nice acidic bite.
- Niçoise olives - These potent, little French olives are an essential alongside potato, green beans, tuna, and hard-boiled egg in a Salade Niçoise. Their powerful bite is much larger than their small size.
- Cerignola olives - Oversized, stuffed green Sevillano olives are a mass-produced jarred variety filled with pimento, blue cheese, garlic, or jalapeno. But if you’re looking for a mighty green giant to eat on its own, hunt down this buttery, meaty Italian variety for your antipasti plate.
I wanted to really play up the almond vibes in these so I added in some super fine almond flour and toasted, sliced almonds. Bonus, these are also dairy free and use only one bowl! The texture in these is UNREAL--they are so soft and chewy and stay deliciously so for days. I give instructions...