If regular almonds are the reliable backup singer, Marcona almonds are the headliner — smooth, buttery, and unforgettable. Native to Spain’s Mediterranean coast, these golden gems have earned the title of “queen of almonds” thanks to their round shape, sweeter taste, and delicate crunch that sets them apart from their California cousins.
Grown mainly in Alicante, Valencia, and Catalonia, Marconas have been woven into Spanish culinary tradition for centuries. They are the star of Turrón de Jijona y Alicante — the iconic nougat with DOP status. They shine in simple tapas like almonds fried in olive oil and sprinkled with sea salt (just like we serve at Olé Wine & Tapas). Plus they also add elegance to Romesco Sauce or Ajo Blanco, the chilled almond soup from Andalucía once enjoyed by farmers during harvest.
Yes, they come with a higher price tag, but they’re worth every bite. With their richness of flavor and healthful balance of protein, good fats, and antioxidants, they’ve become the preferred snack for chefs, sommeliers, and food lovers alike. Luxurious yet wholesome, simple yet elegant, Marconas prove that sometimes the humblest ingredients offer the greatest indulgence. No mention of almonds is complete without wine: Whether enjoyed in a festive holiday turrón, sprinkled over a salad, or paired with a glass of Sherry, Marcona almonds remind us why Spain treasures them so deeply. Small, golden, and noble, they elevate every moment. 👉 We love serving Marcona in some of our classes, join us and discover why Spain pairs culture, flavor, and wine so beautifully.
Meet the Queen of Almonds: Marcona
From Turrón to Tapas
Wine Loves Almonds
