Aceitunas Rellenas - Stuffed Olives
Ingredients
7 1/2 ounces pitted olives, (one can)
3/4 ounces anchovy fillets, (one can) cut in small pieces
1 can pimentos, chopped
1 clove garlic, mashed or pressed
1/3 cup wine vinegar
1 tablespoon olive oil
1 oil, from anchovies
1/4 cup parsley, minced
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.
0 Response to "Aceitunas Rellenas - Stuffed Olives"
Post a Comment