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.
