Savory Stuffed Olives


  • 1 can California Ripe Olives, drained, rinsed, and air-dried
  • 1 Shallot, sliced
  • 3 cloves Garlic, chopped
  • 1 cup Button Mushrooms, chopped
  • 1/8 tsp Black Pepper
  • 1/4 cup Raw Almonds


  1. Drain, rinse, and air dry olives.
  2. Chop shallot, garlic, and mushrooms then saute with a little olive oil and the pepper until browned.
  3. Dump almonds in a small food processor and grind into bits.
  4. Add in sautéed veggies and process until smoothish.
  5. Using a 1/2 teaspoon, gently squish veggie mix into olives.
  6. Let sit a few hours in fridge.
  7. Enjoy!
Recipe by:

Fitting Into Vegan