Kicked Up Anchovy-Stuffed Green Olives (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.)
2. *If olives are canned or from a jar, rinse and drain well first
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