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1 lb. pitless green olives (Greek olives are good.) There are so many varieties.

1/2 lb. sharp provolone cheese (cut small enough to stuff olives)

1/4 cup olive oil

2 tbs. balsamic vinegar

4 cloves of garlic (chopped fine)

2 tsp. chopped parsley

1 tbs. sea salt

2 tsp. allspice

1/4 tsp. red pepper flakes (optional)

Directions:

1. Stuff olives with cheese. Put in a bowl and add all other ingredients. Stir well. Let marinate up to 6 hours for best results, at room temperature. Then refrigerate.

 
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