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Kicked Up Stuffed Olives

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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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