Monday, December 14, 2020

Marinated Almond Stuffed Olives -Appetizer or Snack

We've been on a bit of an olive binge here at Pig In Mud. I blame Aldi, it started with their jalapeno stuffed olives (which I sincerely hope they never stop carrying!!!). Now I'm searching out new flavors and appetizer recipes... I have to say these Marinated Almond Stuffed Olives were a very pleasant surprise! Herby, puckery, a meaty bite, and robustly flavored, we all thought they were great:@) The recipe calls for red wine, I didn't have any and used grape juice. So that's a nice substitution if you need it or don't want to add the alcohol. Whether it's for holiday parties, foodie gifts or a football munchie... Don't hesitate to give this one a try folks!

I also switched to red wine vinegar and scaled the recipe down to 1/3, 
which is one can of black olives and one small jar of pimento stuffed olives.
You may be tempted to use olive oil, it does get thick and clumpy in the refrigerator... Not pretty.


Marinated Almond Stuffed Olives-adapted from Taste of Home
Whole almonds, cut in half-I used the small pack you get near the baking items at Dollar Tree
1 can black olives pitted, 6 oz, drained
1 small jar green pimento stuffed olives, 7 oz, use the juice too
3 Tblsp red wine vinegar-original recipe uses balsamic vinegar
3 Tblsp red wine or grape juice, either purple or white
3 Tblsp canola oil
1 small clove garlic, slivered or minced-or more... You know your crowd:@)
1/4 tsp sugar
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp dried parsley
1/3 tsp dried oregano
1/3 tsp ground black pepper
  1. Add everything to a jar or bowl that seals well (I used Lock-N-Lock). Gently flip upside down a few times.
  2. Store in refrigerator for at least 8 hours to marinate. Flipping a few times to stir ingredients.
  3. Serve with fun food picks.
Eat well and have a happy day:@)

2 comments:

  1. I love olives and this sounds perfect for the holidays. Thanks for the recipe and enjoy the week.

    ReplyDelete
  2. Thanks for sharing ideas for a holiday appetizer, Lynn. Both of them sound so good!

    ReplyDelete

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