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Kicked Up Anchovy Stuffed Green Olives

  • Yield: About 1 1/2 cups


  • 1 1/2 cups pitted large green olives*
  • 1 can oil-packed anchovies, rinsed and drained, and cut into strips ?-inch by 1-inch
  • 2 tablespoons olive oil
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon dried hot pepper flakes


  • 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.)
  • *If olives are canned or from a jar, rinse and drain well first