MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Olives Stuffed With Chilli Almonds
 Categories: Five, Vegetables, Nuts, Chiles
      Yield: 1-1/2 Cups
 
     10 oz Jar pitted large green
           - olives (24)
      2 tb Olive oil
  1 1/4 ts Chilli spice mix
     24    Whole almonds; with skins
 
  Preheat oven to 375°F/190°C.
  
  In a large sieve rinse olives and drain well. In a bowl stir
  together 1/2 ts oil and 1/2 ts chilli spice and add almonds,
  tossing to coat.
  
  Transfer almonds to a baking sheet and toast in middle of oven
  until fragrant and a couple of shades darker, 8 to 10 minutes. Cool
  almonds just until they can be handled and stuff each olive with an
  almond. In bowl toss olives with remaining oil and chili spice.
  
  Olives may be made 1 day ahead and kept, covered, at cool room
  temperature. Almonds will begin to soften after about 4 hours.
  
  Recipe FROM: Gourmet Magazine, Dec 1998
  
  Formatted by: Dave Drum, Feb 12, 1999
  
  Uncle Dirty Dave's Archives
 
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