How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Olives Stuffed with Almonds, Anchovies and Peppers?

You need 8 ingredients. The key ingredients include: 36 large Sicilian olives (about 1 pound), 36 salted roasted whole almonds, 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips, 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips, and more.

Is Olives Stuffed with Almonds, Anchovies and Peppers suitable as general?

Yes, Olives Stuffed with Almonds, Anchovies and Peppers falls under the General category and is a great choice for this type of meal.

How do I store leftover Olives Stuffed with Almonds, Anchovies and Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olives Stuffed with Almonds, Anchovies and Peppers

Name: Olives Stuffed with Almonds, Anchovies and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 large Sicilian olives (about 1 pound); 36 salted roasted whole almonds; 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips; 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips; 3 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 1 garlic clove, minced; 1 1/2 teaspoons finely grated orange zest

Try this homemade Olives Stuffed with Almonds, Anchovies and Peppers recipe the whole family will love. Made with olives, almonds, anchovy and piquillo …

This Olives Stuffed with Almonds, Anchovies and Peppers relies on simple, everyday ingredients such as salted roasted whole almonds, extra-virgin olive oil, sherry vinegar and garlic clove, minced. It comes together quickly and makes 4 servings, at about 7369 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

36 large Sicilian olives (about 1 pound)
36 salted roasted whole almonds
9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 garlic clove, minced
1 1/2 teaspoons finely grated orange zest

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
7369 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Olives Stuffed with Almonds, Anchovies and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions