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Marinated Almond-Stuffed Olives

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
    8 cups

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.
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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