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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
Method
- 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.
