Marinated Almond-Stuffed Olives Recipe
Marinated Almond-Stuffed Olives Recipe photo by Taste of Home
Next Recipe

Marinated Almond-Stuffed Olives Recipe

Be the first to add a review
Publisher Photo
Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
TOTAL TIME: Prep: 15 min. + marinating
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + marinating
MAKES: 20 servings


  • 1 cup blanched almonds, toasted
  • 3 cans (6 ounces each) pitted ripe olives, drained
  • 3 jars (7 ounces each) pimiento-stuffed olives, undrained
  • 1/2 cup white balsamic vinegar
  • 1/2 cup dry red wine
  • 1/2 cup canola oil
  • 1 medium garlic clove, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley flakes


  1. Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl. Yield: 8 cups.
Originally published as Marinated Almond-Stuffed Olives in Taste of Home Christmas Annual Annual 2016, p18

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Marinated Almond-Stuffed Olives

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image