- two 10-ounce bottles pitted large green olives (about 52), rinsed and drained
- 1/2 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
- 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. Let olives stand at room temperature 15 minutes before serving.