Olives Stuffed With Almonds Anchovies Peppers Recipe 425

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ANCHOVY-WRAPPED OLIVES

These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 12 anchovy-wrapped olives

Number Of Ingredients 0



Anchovy-Wrapped Olives image

Steps:

  • Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

OLIVES STUFFED WITH ALMONDS, ANCHOVIES & PEPPERS RECIPE - (4.2/5)

Provided by á-174535

Number Of Ingredients 8



Olives Stuffed with Almonds, Anchovies & Peppers Recipe - (4.2/5) image

Steps:

  • With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive. Place the stuffed olives on a platter. In a bowl, stir together the olive oil, vinegar, garlic and orange zest. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.

36 large Sicilian olives (about 1 pound)
36 whole almonds, salted & roasted
9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 garlic clove, minced
1 1/2 teaspoons finely grated orange zest

SAVOURY ANCHOVY STUFFED BELL PEPPERS

Make and share this Savoury Anchovy Stuffed Bell Peppers recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Savoury Anchovy Stuffed Bell Peppers image

Steps:

  • Pre-heat the oven to 350°F.
  • Place the pepper halves in a lightly oiled ovenproof dish.
  • Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
  • Spoon the filling into the peppers.
  • Bake for 30-35 minutes until the peppers are cooked.
  • Garnish with a few basil leaves.
  • Serve one red and one yellow half to each person.

2 small red peppers, halved and deseeded
2 small yellow peppers, halved and deseeded
7 ounces cooked long-grain rice
1 (2 ounce) can anchovy fillets, drained and chopped
2 garlic cloves, crushed
4 tablespoons extra virgin olive oil
1 (8 ounce) can diced tomatoes, drained
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
fresh basil leaf, for garnish

PEPPERS AND ANCHOVIES

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6



Peppers And Anchovies image

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

STUFFED OLIVES

A delicious appetizer for the holidays that is easy to make and requires no baking time!

Provided by Katherine Unger

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 4

Number Of Ingredients 2



Stuffed Olives image

Steps:

  • Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g

1 (6 ounce) can large, pitted black olives
4 ounces cream cheese

MARINATED ALMOND-STUFFED OLIVES

Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. -Larissa Delk, Columbia, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 cups.

Number Of Ingredients 13



Marinated Almond-Stuffed Olives image

Steps:

  • Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.

Nutrition Facts : Calories 78 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

1 cup blanched almonds, toasted
3 cans (6 ounces each) pitted ripe olives, drained
3 jars (7 ounces each) pimiento-stuffed olives, undrained
1/2 cup white balsamic vinegar
1/2 cup dry red wine
1/2 cup canola oil
1 medium garlic clove, minced
1/2 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

SAVORY STUFFED CHERRY PEPPERS

Our family's holiday dinners include a giant antipasto, and my mom's anchovy stuffed peppers are always the star dish. There isn't a holiday that we don't make them in her honor. Serve warm or cold with a nice loaf of Italian bread and a glass of wine. -Donna Scarano, East Hanover, New Jersey

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 1h

Yield about 3 dozen.

Number Of Ingredients 13



Savory Stuffed Cherry Peppers image

Steps:

  • Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. , In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers., Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

3 jars (16 ounces each ) pickled hot cherry peppers, drained
1 can (2 ounces) anchovy fillets
1 large tomato, seeded and finely chopped
1 cup pimiento-stuffed olives, finely chopped
1 cup ripe olives, finely chopped
3 tablespoons olive oil, divided
1/4 cup grated Parmesan cheese
2 tablespoons seasoned bread crumbs
1 teaspoon capers, drained
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried basil

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