Aceitunas rellenas - stuffed olives
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Recipe by: anne-maud
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
7 1/2 oz Can Pitted Olives - Pressed
3/4 oz Can Anchovy Fillets, Cut In 1/3 c Wine Vinegar
- Small Pieces 1 tb Olive Oil
1 Can Chopped Pimentos Oil From Anchovies
1 Clove Garlic, Mashed Or 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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