Kicked Up Anchovy-Stuffed Green Olives

• 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. Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives.
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.
4. (To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled.
5. Bring to room temperature before serving.)
6. *If olives are canned or from a jar, rinse and drain well first

green olives, anchovies, olive oil, garlic, pepper

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