MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marinated Almond-Stuffed Olives
Categories: Vegetables, Nuts, Snacks, Wine, Herbs
Yield: 8 servings

1 c Blanched almonds; toasted
18 oz (3 cans) pitted ripe olives;
- drained
21 oz (3 jars) pimiento-stuffed
- olives; undrained
1/2 c White balsamic vinegar
1/2 c Dry red wine
1/2 c Canola oil
1 md Garlic clove; minced
1/2 ts Sugar
1 ts Dried oregano
1 ts Pepper
1/2 ts Dill weed
1/2 ts Dried basil
1/2 ts Dried parsley flakes

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.

Larissa Delk, Columbia, Tennessee

Makes: 8 cups

RECIPE FROM: https://www.tasteofhome.com

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