Aceitunas Rellenas

8 ingredients
2 steps

Ingredients

  • 7 1/2 ounces pitted olives
  • 3/4 ounce anchovy fillets cut In small pieces
  • 1 can pimentos chopped
  • 1 garlic clove mashed or pressed
  • 1 cup wine vinegar
  • 1 tablespoon olive oil
  • oil from anchovies
  • 1/4 cup parsley minced

Directions

  1. 1
    Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate overnight.
  2. 2
    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.

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