ALMOND-STUFFED GREEN OLIVES (about 4 cups)
two 10-ounce jars pitted large green olives (about 52), rinsed and drained
½ cup whole blanched almonds, toasted until golden and cooled
4 large garlic cloves, sliced thin
1 teaspoon dried hot red pepper flakes
1-3/4 cups olive oil
1. 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.
2. Let olives stand at room temperature 15 minutes before serving.