Almond-Stuffed Green Olives

• two 10-ounce bottles pitted large green olives (about 52), rinsed and drained
• 1/2 cup whole blanched almonds, toasted until golden and cooled
• 4 large garlic cloves, sliced thin
• 1 teaspoon dried hot red pepper flakes
• 1 3/4 cups olive oil

1. Stuff olives with almonds and in a glass bowl combine with remaining ingredients.
2. Marinate olives, covered and chilled, at least 3 days and up to 1 week.
3. Let olives stand at room temperature 15 minutes before serving.

bottles, whole blanched almonds, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/almond-stuffed-green-olives-11420 (may not work)