There is nothing quite like a raw Greek almond. I know. I have a few trees in my Greek-island garden but turn to Anthea’s raw almonds from the island of Kea for an even more special treat. Kea, the first of the Cycladic islands (first in that it is closest to Athens), has an extraordinarily rich flora and virgin soil, and her almond trees are a unique local variety. The trees are “wild” as Anthea’s owner, TK, notes. They grow on steep, rocky slopes and are never irrigated, relaying only on rainwater for moisture. That means the trees struggle a bit, which in turn means they produce intensely flavored nuts. They have adapted to the island’s dry climate over the centuries. Once the almonds are harvested, at the end of each summer, they are taken indoors to peel, crack and package. The best compliment anyone can pay to these extraordinary natural nuts is that they, well, taste exactly the way an almond should, with the occasional pleasantly bitter almond in the bunch, too. Enjoy!