Kicked Up Stuffed Olives
By á-170456
Ingredients
- ALMOND-STUFFED GREEN OLIVES:
- 1 1/2 cups pitted large green olives see * Note
- 1/2 cup Kicked Up Fried Almonds (see recipe)
- 2 tablespoons olive oil
- 4 large garlic cloves thinly sliced
- 1 teaspoon dried hot pepper flakes
- PEPPER-STUFFED GREEN OLIVES:
- 1 1/2 cups pitted large green olives see * Note
- 1 red bell pepper roasted, seeded, and cut into 1/2" by 1" strips
- 2 tablespoons olive oil
- 4 large garlic cloves thinly sliced
- 1 teaspoon dried hot pepper flakes
- ANCHOVY-STUFFED GREEN OLIVES:
- 1 1/2 cups pitted large green olives see * Note
- 1 can oil-packed anchovies rinsed, drained, and cut into 1/2" by 1" strips
- 2 tablespoons olive oil
- 4 large garlic cloves thinly sliced
- 1 teaspoon dried hot pepper flakes
Details
Servings 1
Preparation
Step 1
* Note: If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
For the Kicked Up Almond-Stuffed Green Olives: Stuff the olives with the almonds. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving (the almonds will soften after several hours).
For the Kicked Up Pepper-Stuffed Green Olives: Fold the bell pepper strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving.
For the Kicked Up Anchovy-Stuffed Green Olives: Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving.
This recipe yields about 1 1/2 cups of each type of stuffed olives.
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