Marinated Almond-Stuffed Olives

Name: Marinated Almond-Stuffed Olives
Prep time: 15 min
Total time: 15 min
Yield: 8 cups.
Cuisine: Europe, Mediterranean
Ingredients: 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

TOTAL TIME: Prep: 15 min. + marinating YIELD: 8 cups.

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

Ingredients

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

Directions

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.

Nutrition Facts

1/4 cup: 78 calories, 7g fat (0 saturated fat), 0 cholesterol, 455mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.

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