Kicked Up Stuffed Olives

Recipe Ingredients

		Almond Stuffed Green Olives
1 1/2 cups	355ml	Pitted large green olives - see * Note
1/2 cup	46g / 1.6oz	Kicked Up Fried Almonds - (see recipe)
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Garlic cloves - thinly sliced (large)
1 teaspoon	5ml	Dried hot pepper flakes
		Pepper Stuffed Green Olives
1 1/2 cups	355ml	Pitted large green olives - see * Note
1		Red bell pepper - roasted, seeded,
		And cut into 1/2" by 1" strips
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Garlic cloves - thinly sliced (large)
1 teaspoon	5ml	Dried hot pepper flakes
		Anchovy Stuffed Green Olives
1 1/2 cups	355ml	Pitted large green olives - see * Note
1		Oil-packed anchovies - rinsed, drained,
		And cut into 1/2" by 1" strips
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Garlic cloves - thinly sliced (large)
1 teaspoon	5ml	Dried hot pepper flakes

Recipe Instructions

* Note: If olives are canned or from a jar, rinse and drain well before proceeding with recipe.

For the Kicked Up Almond-Stuffed Green Olives: 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 Kicked Up Pepper-Stuffed Green Olives: 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 1 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 Kicked Up Anchovy-Stuffed Green Olives: 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 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving.

This recipe yields about 1 1/2 cups of each type of stuffed olives.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD - NETWORK

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