Green Olive & Almond Toffee

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Slice the Mezzetta® Imported Spanish Queen Martini Olives into thin rings, place on a baking sheet and dry in a low-temp oven (175°F) for 1 hour.

Place the sugar, water and butter into a pot and cook until it is golden brown in color.

Stir in the almonds and Mezzetta® Imported Spanish Queen Martini Olives and spread onto a lightly oiled sheet of aluminum foil.

Allow the toffee to harden, about 20 minutes, and then roughly chop.

Serve with Lemon Semifreddo or enjoy it just the way it is!