Recipe: Marinated Almond-Stuffed Olives

Be sure to make a separate bowl for yourself, because they're going to be aaaaallll gone.

Thursday is sometimes/usually/when-I-remember Recipe Day here at Cappuccino, and because we would never inflict more work upon you, we’re going to keep it very simple and extremely tasty with a dish you can whip up in a few easy steps and then trot out for family or dinner guests (or just you when nobody’s looking). Few things are more savory and delicious or have a pleasanter crunchy-chewy mouth-feel than almond-stuffed marinated olives, so you will get all the credit for being a genius with none of the back-breaking labor.

That, friends, is a win.

So, without further ado, here is a game-changing recipe that people will ask for again and again. The olives have a buttery juicy texture, which combines perfectly with the firm crunch and nutty flavor of the almond. It could be Italian-ish, too, if you don’t think about it too hard, or you could pass if off as a family recipe.

Ingredients:

• 1 cup blanched almonds, toasted

• 3 cans (6 oz per can) pitted ripe olives, drained

• 3 jars (7 oz per can) pimiento-stuffed olives, undrained

• 1/2 cup white balsamic vinegar

• 1/2 cup dry red wine

• 1/2 cup canola oil

• 1 large clove garlic, 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

Instructions:

1. Insert a blanched, toasted almond into each ripe olive and place in a large bowl.

2. Add pimiento-stuffed olives with olive juice.

3. In a small bowl, whisk vinegar, wine, oil, garlic, sugar, and seasonings. Pour mixture over olives.

4. Cover and refrigerate for eight hours or overnight, stirring occasionally.

5. Transfer to a serving bowl.

Buon appetito!

Olives. You either love them or hate them. Feel free to tell me why on the comments section below.