Ingredients Jump to Instructions ↓

  1. 1 1/2 cups pitted large green olives*

  2. 1 can oil-packed anchovies, rinsed and drained, and cut into strips ?-inch by 1-inch

  3. 2 tablespoons olive oil

  4. 4 large cloves garlic, thinly sliced

  5. 1 teaspoon dried hot pepper flakes

Instructions Jump to Ingredients ↑

  1. Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. (To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving.) † *If olives are canned or from a jar, rinse and drain well first † Yield : About 1 1/2 cups


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