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Title: Aceitunas Rellenas - Stuffed Olives
Categories: Appetizer Mexican
Yield: 6 Servings

7 1/2ozCan Pitted Olives
3/4ozCan Anchovy Fillets, Cut In Small Pieces
1 Can Chopped Pimentos
1 Clove Garlic, Mashed Or Pressed
1/3cWine Vinegar
1tbOlive Oil
  Oil From Anchovies
1/4cMinced 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.