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Stuffed Ripe Olives

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Ingredients
  Green onions 20 (Slender Variety)
  Canned pitted ripe olives 6 Ounce (1 Can, 6 Ounce Drained Weight, Extra Large)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Minced parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Grated parmesan cheese 2 Tablespoon
Directions

Cut each onion into 2 or 3 pieces about 1-1/2 inches long.
With a sharp knife, make several 1/2-inch lengthwise cuts through 1 end of each piece of onion.
Insert uncut end of onion into pitted olive.
Cut end will open like a fan.
Place onion-stuffed olives in an 8-inch, round cake pan; set aside.
In a small bowl, combine remaining ingredients; pour over olives.
Cover and refrigerate for 6 hours or overnight.
Drain before serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Olive

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