Stuff the olives with the almonds. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving (the almonds will soften after several hours). *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.

Kicked Up Fried Almonds: 1/2 cup olive oil or more, as needed 1 pound blanched almonds 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1 teaspoon salt

In a large frying pan, heat the oil over medium high heat. Add half of the almonds to the pan, lower the heat, and saute until the color of light caramel, about 5 minutes. Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds. Place the almonds in a bowl and season with the spices and salt, tossing well to combine.

Fold the bell pepper strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. *If olives are canned or from a jar, rinse and drain well before proceeding with recipe. Yield: About 1 1/2 cups

Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving. To store for up to 1 week, transfer the olives to a 1-pint glass jar with tight-fitting lid and keep chilled. Bring to room temperature before serving. Yield: About 1 1/2 cups *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.