Aceitunas rellenas - stuffed olives

6 servings

Ingredients

QuantityIngredient
ounceCan Pitted Olives
¾ounceCan Anchovy Fillets, Cut In Small Pieces
1Can Chopped Pimentos
1Clove Garlic, Mashed Or Pressed
cupWine Vinegar
1tablespoonOlive Oil
Oil From Anchovies
¼cupMinced 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.