7 1/2 oz can pitted olives
3/4 oz can anchovy fillets, cut in small, pieces
1 can chopped pimentos
1 clove garlic, mashed or pressed
1/3 cup wine vinegar
1 tbsp olive oil
1 oil from anchovies
1/4 cup minced parsley
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.
Servings: 6 servings
Aceitunas Rellenas - Stuffed Olives Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood
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We hope you enjoy this Aceitunas Rellenas Stuffed Olives recipe.
