Ingredients

The following ingredients have 9 Servings
  • 36 pitted green olives (I used Sicilian olives)
  • ¼ lb ground Italian sausage (mild or hot)
  • ½ cup almond slivers or almond flour
  • ⅓ cup sunflower seeds (shelled unsalted)
  • 1 ½ tbsp flat leaf parsley
  • 2 tsp garlic powder
  • ½ tbsp thyme (dried or fresh)
  • 1 xl egg (or 2 smaller eggs)
  • 1 ½ tbsp olive oil (or avocado oil)

Instruction

  • Preheat oven to 400 F (204 C) and use 1 ½ tbsp oil to grease a baking sheet.
  • In a food processor combine: almond slivers or almond flour, sunflower seeds, parsley, garlic powder, and thyme. Process until a grainy flour texture forms. Pour mixture into large zippered freezer bag. Set aside.
  • Cut 2 small slits across the hole on each olive opening to make the hole wider * see video above for demo. Set aside.
  • Using a chopstick or skewer, stuff each olive with ground sausage *see video for demo.
  • In a small bowl beat egg.
  • Dip olives in egg wash, and then put into the zippered bag with coating inside. Zip bag closed and shake until olives are coated.
  • Place olives on prepared oiled baking sheet. Bake for 25 minutes, turning over halfway through cooking time. Olives coating should be starting to lightly brown. Remove from oven & serve. Store any leftovers in the fridge and reheat.