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Print this Recipe    Stuffed Olives

Almond-Stuffed Green Olives

20 ounces large pitted green olives, rinsed and drained
1/2 cup whole almonds - blanched, toasted and cooled
4 large garlic cloves, sliced thin
1 teaspoon dried hot red pepper flakes
1 3/4 cups olive oil

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.

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