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Marinated Almond-Stuffed Olives

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Total Time:Prep: 15 min. + marinating

By Taste Of Home Editorial Team

Recipe by larissa delk

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 05, 2023

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

TEST KITCHEN APPROVED

Marinated Almond-Stuffed Olives

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Yield:8 cups
Prep:15 min
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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
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Directions

  1. 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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