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1
Stuff the olives with the almonds.
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2
In a glass bowl combine all the ingredients and stir well to mix.
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3
Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving (the almonds will soften after several hours).
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4
*If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
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5
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
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6
In a large frying pan, heat the oil over medium high heat.
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7
Add half of the almonds to the pan, lower the heat, and saute until the color of light caramel, about 5 minutes.
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8
Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds.
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9
Place the almonds in a bowl and season with the spices and salt, tossing well to combine.
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10
Fold the bell pepper strips in half lengthwise and carefully stuff into the pitted olives.
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11
In a glass bowl combine all the ingredients and stir well to mix.
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12
Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving.
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13
To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled.
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14
Bring to room temperature before serving.
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15
*If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
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16
Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives.
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17
In a glass bowl combine all the ingredients and stir well to mix.
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18
Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving.
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19
To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled.
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20
Bring to room temperature before serving.
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21
Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
