Things You'll Need:
- Olive Pitter
-
Step 1
Buy large Spanish Olives, that still have their pits and a jar of cocktail onions. You'll notice that the store probably will sell pre-stuffed olives, but they can cost almost twice as much.
-
Step 2
Remove the pits. Place each olive in the middle of the pitter and squeeze. The pit should pop right out.
-
Step 3
Begin stuffing the cocktail onions into the olives. If the olives aren't large enough, slice the onions in half. You can use a toothpick to maneuver the olive skin around the onion as it drops inside.
-
Step 4
Return the stuffed olives to jars. Discard the onion brine. Then pour half of the olive juice into the onion jar. Split the olives between the two jars and store in the fridge. This will allow the stuffed olives to marinate in the olive juice. The olives will keep as long as 2 months.
