Aceitunas Rellenas - Stuffed Olives

Title:
Aceitunas Rellenas - Stuffed Olives

Yield:
6 Servings

Categories:
Appetizers,
Mexican




Ingredients:





 7 1/2 oz Can Pitted Olives


   3/4 oz Can Anchovy Fillets, Cut In


          - Small Pieces


     1    Can Chopped Pimentos


     1    Clove Garlic, Mashed Or


          - Pressed


   1/3 c  Wine Vinegar


     1 tb 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini