Kicked Up Stuffed Olives

• Kicked Up Almond-Stuffed Green Olives
• 1 1/2 cups pitted large green olives*
• 1/2 cup Kicked Up Fried Almonds, recipe follows
• 2 tablespoons olive oil
• 4 large cloves garlic, thinly sliced
• 1 teaspoon dried hot pepper flakes
• 1 1/2 cups pitted large green olives*
• 1 red bell pepper, roasted, seeded and cut into strips 1/2-inch by 1-inch
• 2 tablespoons olive oil
• 4 large cloves garlic, thinly sliced
• 1 teaspoon dried hot pepper flakes
• 1 1/2 cups pitted large green olives*
• 1 can oil-packed anchovies, rinsed and drained, and cut into strips 1/2-inch by 1-inch
• 2 tablespoons olive oil
• 4 large cloves garlic, thinly sliced
• 1 teaspoon dried hot pepper flakes

1. Stuff the olives with the almonds.
2. In a glass bowl combine all the ingredients and stir well to mix.
3. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving (the almonds will soften after several hours).
4. *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
5. Kicked Up Fried Almonds: 1/2 cup olive oil or more, as needed 1 pound blanched almonds 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1 teaspoon salt
6. In a large frying pan, heat the oil over medium high heat.
7. Add half of the almonds to the pan, lower the heat, and saute until the color of light caramel, about 5 minutes.
8. Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds.
9. Place the almonds in a bowl and season with the spices and salt, tossing well to combine.
10. Fold the bell pepper strips in half lengthwise and carefully stuff into the pitted olives.
11. In a glass bowl combine all the ingredients and stir well to mix.
12. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving.
13. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled.
14. Bring to room temperature before serving.
15. *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
16. Yield: About 1 1/2 cups
17. Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives.
18. In a glass bowl combine all the ingredients and stir well to mix.
19. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving.
20. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled.
21. Bring to room temperature before serving.
22. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.

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Taken from www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-stuffed-olives-recipe.html (may not work)