Olives Stuffed with Almonds, Anchovies and Peppers

• 36 large Sicilian olives (about 1 pound)
• 36 salted roasted whole almonds
• 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
• 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 garlic clove, minced
• 1 1/2 teaspoons finely grated orange zest

1. With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible.
2. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive.
3. Place the stuffed olives on a platter.
4. In a bowl, stir together the olive oil, vinegar, garlic and orange zest.
5. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.

olives, almonds, anchovy, piquillo peppers, extravirgin olive oil, sherry vinegar, garlic, orange zest

Taken from www.foodandwine.com/recipes/olives-stuffed-almonds-anchovies-and-peppers (may not work)