Recipe

Kicked Up Stuffed Olives

  • Yield: About 6 servings

Ingredients

  • KICKED UP ALMOND STUFFED GREEN OLIVES:
  • 1 1/2 cups pitted large green olives*
  • 1/2 cup toasted almonds
  • 2 tablespoons olive oil
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon dried hot pepper flakes
  • 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
  • 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
  • ROASTED RED BELL PEPPERS:
  • 3 red bell peppers
  • 2 tablespoons extra virgin olive oil

Directions

  • FOR THE ALMOND STUFFED: 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 PEPPER STUFFED: 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 one 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 ANCHOVY STUFFED: 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 one 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 first
  • ROASTED RED BELL PEPPERS: 3 red bell peppers 2 tablespoons extra virgin olive oil
  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for 15 minutes.
  • Peel the peppers, remove the seeds and the stems. Cut the peppers into 1/2-inch strips, drizzle with olive oil, and serve.