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Garlic-stuffed olives with red pepper and rosemary to be served cold
Gayle Hurmuses

Garlic-stuffed olives with red peppers, sun-dried tomatoes, and rosemary

Garlic-stuffed olives with red peppers, sun-dried tomatoes, and rosemary, to be served cold on charcuterie and cheese trays. Easy and quick to make in small or large quantities
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Prep Time 10 minutes
Cook Time 10 minutes
brining 20 minutes
Total Time 40 minutes
Servings: 2
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 10 olives
  • 1 clove garlic
  • 1 slice sweet red pepper
  • 1 sprig rosemary
  • 1 tsp olive oil
  • salt

Equipment

  • cherry pitter or
  • paring knife

Method
 

Brining the red pepper
  1. Shake salt onto the inside of the red pepper and let rest for 20 minutes, or overnight
Preparing the filling
  1. Put the sun-dried tomato into a bit of water or olive brine to soften it
  2. Heat a cast iron skillet to 350º
  3. When the red pepper is ready, tap the collected water off it
  4. Pour the olive oil into the pan. Spread the oil by tipping the pan or using a brush
  5. Add the red pepper to the pan skin side down. Add the garlic and cover with a lid
  6. Cook for 10 minutes, turning the garlic and red pepper part way through
  7. When the peppers and garlic are cooked, slice them and the soaked sundried tomatoes into slivers to make it easier to slipo them into the olive
  8. When the filling ingredients are cooked, washed and ready to use, arrange them in groupings as they will be put into the olives
Prepare the olives
  1. Using a cherry pitter makes this go quickly. Put the olive lengthwise into the pitter and press the plunger
  2. If you don't have a cherry pitter, use a paring knife. Slice into the olive lengthwise and cut around the pit to release it
  3. Put the olives into water or light brine to wait until they are all prepared
Stuffing the olives
  1. If you used a cherry pitter, you will insert the filling through the hole left by the removal of the pit
  2. If you used a knife, flatten the olive to lay the filling down, wrap it around the filling, and secure it with a toothpick

Notes

This recipe is easily scaled, and a perfect task to do while having a visit or listening to/watching a favorite show.
These are a fun addition to a larger platter where you want a bit of variety.