Marinated Almond-Stuffed Olives

Ingredients

• 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

Text Ingredients