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.
Net Carbs: 2 g per 4 olive serving*all nutritional data are estimates based on the products I used*