- 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
- 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).
- *If olives are canned or from a jar, rinse and drain well first