Recipe: Olive Oil-Poached Green Almonds

Meet fresh green almonds, the springtime treasure you should eat now

Fuzzy green almonds look a little bit like edamame pods crossed with an unripe peach, with the small, soft nut hidden in the center. Seeing as they're in season for a hot second in spring, the time to eat them is now-though you don't typically eat them raw. When cooked, green almonds have a pleasant acidity similar to olives. We poach them in olive oil flavored with orange, thyme and chile for a spin on a classic hors d'oeuvre.

You can find green almonds at almost any farmers' market or specialty produce store, but they will be gone soon, so cook them while they last.

Check out our favorite vegetable recipes.

Recipe from the Tasting Table Test Kitchen

Olive Oil-Poached Green Almonds
5 from 55 ratings
Get familiar with fresh green almonds, the springtime treasures that are best served poached in olive oil.
Prep Time
5
minutes
Cook Time
30
minutes
Servings
6
to 8 servings
Total time: 35 minutes
Ingredients
  • 1 pound green almonds, washed and trimmed
  • 5 cups olive oil
  • ¼ cup orange juice
  • 4 thyme sprigs
  • 2 garlic cloves, smashed
  • 1 orange, zest peeled and thinly sliced
  • 1 dried Calabrian chile pepper
  • Kosher salt, to taste
Directions
  1. In a medium saucepan, add all the ingredients over medium heat. Bring to a light simmer, then cook until the almonds are tender, 30 minutes. Remove from the heat and allow the almonds to cool completely in the oil.
  2. Once cooled, use a slotted spoon to transfer the green almonds to a serving bowl, then season again with salt. Serve with toothpicks as an hors d'oeuvre.
Nutrition
Calories per Serving 1,538
Total Fat 163.4 g
Saturated Fat 20.8 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 16.1 g
Dietary Fiber 7.8 g
Total Sugars 5.0 g
Sodium 520.2 mg
Protein 12.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe