Place the figs in an airtight container and add the bourbon. Be sure that the figs have at least an inch of bourbon covering them, as they will soak up a lot of the bourbon. Soak the figs for 24 hours. Drain the remaining bourbon from the figs. With a small paring knife, slit the bottom of each fig, making a hole to insert the almonds.

Stuff each fig with one roasted almond. (If you are using blanched almonds, spread them on a baking sheet and drizzle with extra virgin olive oil and salt. Preheat the oven to 350 degrees to roast the almonds. Bake until lightly browned.)

Place the chocolate in a double boiler and melt until smooth. Dip each fig into the chocolate, leaving the tip and stem exposed. Place the figs on parchment paper and refrigerate for at least 1 hour to harden the chocolate.