Marinated Almond-Stuffed Olives

• 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

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.

blanched almonds, olives, pimiento, white balsamic vinegar, red wine, canola oil, garlic, sugar, oregano, pepper, dill weed, basil, parsley flakes

Taken from www.tasteofhome.com/recipes/marinated-almond-stuffed-olives/ (may not work)