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Marinated Stuffed Olives & Peppers




Source of Recipe


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List of Ingredients




1 1/2 cans (6 oz. each) jumbo Black Pitted Olives
2 jars (about 16 oz. each) whole, small Pickled Peppers (Cherry, small hot
chili, sweet Banana or Pepperoncini)
1/3 # Asiago or Fontinella cheese, cut into small cubes
1/3 # Salami, sliced very thin
2 cloves Garlic, crushed
1/2 C extra-virgin Olive Oil
1/4 C Balsamic vinegar

Recipe



Drain olives and peppers. Cut tops off peppers and remove seeds. Drain in a colander.
Cut cheese into cubes small enough to fit into the peppers and olives. Cut salami slices into pieces just large enough to wrap around the cubes of cheese. Stuff a salami-wrapped cheese cube into each olive and pepper.
Place in a serving bowl.
In another bowl, combine oil, vinegar and garlic. Pour over olives and peppers. Cover and refrigerate for 2 to 4 days. Drain and serve at room temperature.
Makes 15 to 20 servings.