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  • 3/4 c. sugar
  • 1/4 c. water
  • 1 Tbsp butter
  • 1 c. whole almonds (toasted)
  • 1/2 c. Mezzetta® Martini Olives
  • *Calculated ingredients may not always be as accurate as the original recipe.


Slice the olives into thin rings, place on a baking sheet and dry in a low-temp oven (175 degrees) 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 olives and spread on to 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!