Preheat the oven to 350 degrees F. Place the almonds in a small baking sheet and lightly season with Essence. Roast until fragrant and light golden in color, about 6 minutes. Remove from the oven and let cool slightly.

Drain the olives, reserving the brine. Stuff some of the cavity of each olive with a bit of the blue cheese, then insert an almond sliver into the cavity. Fill each cavity with some of the remaining cheese. Return the olives to their jar, layering with the garlic and peppercorns. Pour the reserved brine over the olives to completely cover. Tightly cover and shake well. Let marinate refrigerated and sealed for at least 2 days.