Grease an 8-x-8-bx-2-inch pan with nonstick cooking spray or softened butter. Line with parchment paper.
Put the chocolate in a large heatproof bowl and set over a saucepan of simmering water. Stir constantly with a rubber spatula until the chocolate melts. Add the salt, sweetened condensed milk, and vanilla. The chocolate may seize up temporarily. Don’t worry. Remove from the heat.
Add the almonds and coconut and stir with a wooden spoon until they are fully incorporated Transfer the fudge to the prepared pan, drape with plastic wrap, and flatten with your hands. Sprinkle with flaky sea salt and turbinado sugar.
Gently score the fudge with a paring knife. First, make 6 vertical lines from the top to the bottom of the pan and then 6 horizontal lines from the left side to the right, creating a 36-square grid. Then, within each square, make an X – this will give your olive oil drizzle a place to seep into the fudge.
Place in the refrigerator until hard, about 2 hours. Using a sharp paring knife, and following your scored lines, cut the fudge into 36 pieces and right before serving, drizzle each square with olive oil, letting it seep into the X.
Fudge will keep tightly wrapped on the counter for up to 1 week.