Best Green Olives Stuffed With Chili Almonds Recipes
GREEN OLIVES STUFFED WITH CHILI ALMONDS
Categories Nut Olive Bake Cocktail Party Vegetarian Quick & Easy Almond Healthy Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F.
- In a large sieve rinse olives and drain well. In a bowl stir together 1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing to coat. Transfer almonds to a baking sheet and toast in middle of oven until fragrant and a couple of shades darker, 8 to 10 minutes. Cool almonds just until they can be handled and stuff each olive with an almond. In bowl toss olives with remaining oil and chili powder. Olives may be made 1 day ahead and kept, covered, at cool room temperature (almonds will begin to soften after about 4 hours).
GREEN OLIVE AND ALMOND TAPENADE
Provided by Amy Sue Keck
Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.
ALMOND-STUFFED GREEN OLIVES
Categories Garlic Olive Appetizer Marinate Quick & Easy Almond Winter Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- 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.
HAVANA MOON CHILI
Steps:
- Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
- Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
- To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
FRIED GREEN OLIVES STUFFED WITH BLUE CHEESE
Provided by Melissa Clark
Categories Cheese Olive Appetizer Fry Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.
MARINATED ALMOND-STUFFED OLIVES
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
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- 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 : Calories 78 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
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