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Print this Recipe    Anchovy Olives

Anchovy Stuffed Olives
Aceitunas Rellenas

7 1/2 oz pitted olives, canned
3/4 oz anchovy fillets, canned, cut in small pieces
1 pimentos, canned, chopped
1 clove garlic, minced
1/3 cup wine vinegar
1 Tbsp olive oil
oil from anchovies
1/4 cup parsley, minced

Drain olives and stuff with the anchovy fillets. Combine the other
ingredients, except parsley; pour over the olives and marinate
over-night. Mix in parsley half an hour before serving. If the
idea of stuffing the olives throws you, don't do it. Simply add
the anchovies to the marinade and pour over the olives. These will
keep for a week or more if parsley is added just before serving.

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