Olive Oil-Poached Green Almonds

Meet fresh green almonds, the springtime treasure you should eat now
50 Ratings
100% would make again
Green Almonds
Photo: Rachel Vanni/Tasting Table

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.

Olive Oil-Poached Green Almonds

Recipe from the Tasting Table Test Kitchen

Yield: 6 to 8 servings

Prep Time: 5 minutes, plus cooling time

Cook Time: 30 minutes

Total Time: 35 minutes, plus cooling time


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


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.

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