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sardine-stuffed castelvetrano olives

1 can King Oscar Sardines in Olive Oil, drained
8 oz (one jar) Castelvetrano olives, pitted
1 small jar piquillo peppers, chopped
1 garlic clove, minced
1/3 cup red wine vinegar
1 tbs olive oil from sardine can
1/4 cup parsley, minced
Orange zest
Honey balsamic dressing

After chopping and mincing, combine all ingredients in a bowl, stirring gently until well mixed. By hand or using a teaspoon, stuff mixture into olives. Keep refrigerated until serving. Can be prepared up to 4 hours before serving. Drizzle with olive oil and honey balsamic dressing, garnish with orange zest. Makes approximately 30-40 pieces.

royal hints
Try preparing with King Oscar Sardines with Cracked Pepper or Jalapeño Peppers for a little more heat.