Recipe
Kicked Up Stuffed Olives
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.
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