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Kicked Up Almond-Stuffed Green Olives
1 1/2 cups pitted large green olives*
1/2 cup Kicked Up Fried Almonds, recipe follows
2 tablespoons olive oil
4 large cloves garlic, thinly sliced
1 teaspoon dried hot pepper flakes
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). *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
Kicked Up Fried Almonds: 1/2 cup olive oil or more, as needed 1 pound blanched almonds 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1 teaspoon salt
In a large frying pan, heat the oil over medium high heat. Add half of the almonds to the pan, lower the heat, and saute until the color of light caramel, about 5 minutes. Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds. Place the almonds in a bowl and season with the spices and salt, tossing well to combine.
Kicked Up Pepper-Stuffed Green Olives:
1 1/2 cups pitted large green olives*
1 red bell pepper, roasted, seeded and cut into strips 1/2-inch by 1-inch
2 tablespoons olive oil
4 large cloves garlic, thinly sliced
1 teaspoon dried hot pepper flakes
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. *If olives are canned or from a jar, rinse and drain well before proceeding with recipe. Yield: About 1 1/2 cups
Kicked Up Anchovy-Stuffed Green Olives:
1 1/2 cups pitted large green olives*
1 can oil-packed anchovies, rinsed and drained, and cut into strips 1/2-inch by 1-inch
2 tablespoons olive oil
4 large cloves garlic, thinly sliced
1 teaspoon dried hot pepper flakes
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. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
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Other Recipes from this Episode
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