1 c Large uncured green olives;
with pits
5 sm Dried cayenne chili peppers
1/2 c White vinegar
1 c Water
1 c Cured green olives;
- pits removed
3 Whole almonds
3 Anchovies; rinsed and dried
3 Red pimiento strips
In a nonreactive saucepan combine olives with pits, peppers,
vinegar, and water. Bring to a boil and simmer for 30 minutes. Cool
to room temperature and store, refrigerated, in an airtight
container. Stuff pitted olives and serve on a decorative plate.
