• Main
  • Recipes
  • Kicked Up Stuffed Olives (Emeril Lagasse) Recipe

Kicked Up Stuffed Olives (Emeril Lagasse) Recipe

Posted by
Rate It!
Kicked Up Stuffed Olives (Emeril Lagasse)
Add your photo!
Ingredients
16
Count
Nutrition
2820
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Stuff the olives with the almonds. 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 (the almonds will soften after several hours). *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
  2. Kicked Up Fried Almonds: 1/2 cup olive oil or more, as needed 1 pound blanched almonds 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1 teaspoon salt
  3. In a large frying pan, heat the oil over medium high heat. Add half of the almonds to the pan, lower the heat, and saute until the color of light caramel, about 5 minutes. Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds. Place the almonds in a bowl and season with the spices and salt, tossing well to combine.
  4. Kicked Up Pepper-Stuffed Green Olives:
  5. Fold the bell pepper 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 before proceeding with recipe. Yield: About 1 1/2 cups
  6. Kicked Up Anchovy-Stuffed Green Olives:
  7. 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. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2819.95 Kcal (11807 kJ)
Calories from fat 2490.95 Kcal
% Daily Value*
Total Fat 276.77g 426%
Cholesterol 38.25mg 13%
Sodium 18789.27mg 783%
Potassium 1058.28mg 23%
Total Carbs 78.8g 26%
Sugars 19.52g 78%
Dietary Fiber 41.87g 167%
Protein 38.55g 77%
Vitamin C 129.6mg 216%
Vitamin A 3mg 99%
Iron 56mg 311%
Calcium 779.7mg 78%
Amount Per 100 g
Calories 187.42 Kcal (785 kJ)
Calories from fat 165.56 Kcal
% Daily Value*
Total Fat 18.4g 426%
Cholesterol 2.54mg 13%
Sodium 1248.79mg 783%
Potassium 70.34mg 23%
Total Carbs 5.24g 26%
Sugars 1.3g 78%
Dietary Fiber 2.78g 167%
Protein 2.56g 77%
Vitamin C 8.6mg 216%
Vitamin A 0.2mg 99%
Iron 3.7mg 311%
Calcium 51.8mg 78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 78.7
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top