Aceitunas Rellenas Stuffed Olives
Serves:
Ingredients:
7 1/2
oz
Can Pitted Olives,black
3/4
oz
Can Anchovy Fillets, Cut In
Small Pieces
1
Can Chopped Pimentos
1
Clove Garlic, Mashed Or
Pressed
1/3
c
Wine Vinegar
1
tb
Olive Oil
Oil From Anchovies
1/4
c
Minced Parsley
Method:
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.