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lunes, 2 de enero de 2012

Almond Stuffed Olives

24 whole almonds
24 large pitted, Mediterranean style green olives

Shell the almonds and drop them in boiling water for 2 or 3 seconds.  Drain and remove the brown covering by rubbing between two dish towels, or by peeling with your fingers.
For crisp almonds, stuff each olive with a whole almond and serve immediately.  For soft almonds, stuff the olives as above, and return the olives to the jar with the olive juice.  Marinate at least 24 hours.

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