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Post by ellise on Jul 21, 2005 5:46:56 GMT 10
6 servings
7 1/2 oz Can Pitted Olives 3/4 oz Can Anchovy Fillets, Cut In- Small Pieces 1 jar Chopped Pimentos 1 Clove Garlic, Mashed Or- Pressed 1/3 c Wine Vinegar 1 Tbsp Olive Oil Oil From Anchovies 1/4 c 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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