Instructions

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.
 
Yield: about 6 servings