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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