Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 4 cups
Ingredients
two 10-ounce bottles pitted large green olives (about 52), rinsed and drained
1/2 cup whole blanched almonds, toasted until golden and cooled
4 large garlic cloves, sliced thin
1 teaspoon dried hot red pepper flakes
1 3/4 cups olive oil
Preparation
Stuff olives with almonds and in a glass bowl combine with remaining ingredients. Marinate olives, covered and chilled, at least 3 days and up to 1 week. Let olives stand at room temperature 15 minutes before serving.
