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Aceitunas Rellenas - Stuffed Olives
| Ingredients | |||
| 7 1/2 | ounces | pitted olives, (one can) | |
| 3/4 | ounces | anchovy fillets, (one can) cut in small pieces | |
| 1 | can | pimentos, chopped | |
| 1 | clove | garlic, mashed or pressed | |
| 1/3 | cup | wine vinegar | |
| 1 | tablespoon | olive oil | |
| 1 | oil, from anchovies | ||
| 1/4 | cup | parsley, minced | |
Directions: | |||
| 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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