Green Olives Stuffed With Chili Almonds Recipes

GREEN OLIVES STUFFED WITH CHILI ALMONDS

Steps:

• Preheat oven to 375°F.
• In a large sieve rinse olives and drain well. In a bowl stir together 1/2 teaspoon oil and 1/2 teaspoon chili powder and add almonds, tossing to coat. Transfer almonds to a baking sheet and toast in middle of oven until fragrant and a couple of shades darker, 8 to 10 minutes. Cool almonds just until they can be handled and stuff each olive with an almond. In bowl toss olives with remaining oil and chili powder. Olives may be made 1 day ahead and kept, covered, at cool room temperature (almonds will begin to soften after about 4 hours).

OLIVE-STUFFED CHICKEN WITH ALMONDS

Steps:

• 'Scotch' the olives by smashing them with the side of a large knife and remove the pit, then finely chop them.
• Using a paring knife, cut a deep, narrow pocket in each breast by inserting the knife into the thick end and wiggling the knife back a forth a bit.
• Stuff 1 1/2 tsp of olives into each breast, trying to evenly distribute throughout the pocket. Reserve remaining olives. Season chicken with pepper only.
• Melt 1 tbsp butter in a 12" nonstick pan. When the foam just subsides, add the whole almonds and toast--stirring frequently and observantly, they burn easily--until they darken a few shades ~5 minutes.
• Using slotted spoon, remove almonds from pan and cool, leaving as much butter as possible in the pan.
• Add chicken breasts to same pan and sprinkle with remaining olives. Cook uncovered, turning once until almost done about 6 minutes per side.
• While chicken cooks, chop almonds.
• When chicken is almost done, deglaze the pan with the wine (or water) and add the parsley and remaining butter. If using wine, reduce sauce slightly, then add almonds to pan and season with pepper as desired.
• Serve chicken topped with sauce.

ALMOND-STUFFED GREEN OLIVES

Steps:

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

MARINATED ALMOND-STUFFED OLIVES

Steps:

• 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.

GARLIC STUFFED GREEN OLIVES

Steps:

• Peel Garlic, cut the rough ends.
• Place in oven safe container.
• Cover with olive oil.
• Shake Italian mix: Oregano, Basil, Parsley, and Red Chile Flakes to taste.
• Place in oven at 375 400 for 5 to 10 minutes, allow oil to boil for 2 minutes.
• Allow the garlic to cool while taking the pimento out of the olives (use a tooth pick).
• Stuff cloves into the olives and place the olives back into the brine (the olive container with the juice).
• ** The oil that the garlic is cooked in can be used as a dipping sauce for toast when finished**.