Marinated Almond-Stuffed Olives Recipe

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

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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
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + marinating

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

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

  • 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

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