aceitunas rellenas - stuffed olives

6 servings
7½ ounce Can Pitted Olives
¾ ounce Can Anchovy Fillets, Cut In Small Pieces
Can Chopped Pimentos
Clove Garlic, Mashed Or Pressed
⅓ cup Wine Vinegar
1 tablespoon Olive Oil
  Oil From Anchovies
¼ cup Minced Parsley

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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