Aceitunas Rellenas Stuffed Olives Recipe

• 71/2 ounce Can Pitted Olives
• 3/4 ounce Can Anchovy Fillets, Cut In Small Pcs
• 1 can Minced Pimentos
• 1 x Clove Garlic, Mashed Or possibly Pressed
• 1/3 c. Wine Vinegar
• 1 Tbsp. Extra virgin olive oil
• Oil From Anchovies
• 1/4 c. Chopped Parsley

1. Drain olives and stuff with the anchovy fillets.
2. Combine the other ingredients, except parsley; pour over the olives and marinate over-night.
3. Fold in parsley half an hour before serving.
4. If the idea of stuffing the olives throws you, do not do it.
5. Simply add in the anchovies to the marinade and pour over the olives.
6. These will keep for a week or possibly more if parsley is added just before serving.

olives, anchovy, pimentos, clove garlic, vinegar, extra virgin olive oil, anchovies, parsley

Taken from cookeatshare.com/recipes/aceitunas-rellenas-stuffed-olives-62311 (may not work)