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Aceitunas Rellenas - Stuffed Olives

Aceitunas Rellenas - Stuffed Olives
Main Ingredient: Various Fish Olives

Course: Appetizers Condiments

Cuisine: Various North American Various South American

Preparation Time: 15 minutes
Yield:

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Aceitunas Rellenas - Stuffed Olives ingredients

  • 372529⁄-2009260032 oz pitted olives, (one can)
  • 2483527⁄624973141 oz anchovy fillets, (one can) cut in small pieces
  • 1 cn Pimiento, chopped
  • 1 clv garlic, mashed or pressed
  • c Wine vinegar
  • 1 T olive oil
  • 1 oil, from anchovies
  • 2483527⁄624973141 c parsley, minced

Cooking Aceitunas Rellenas - Stuffed Olives

1. Drain olives and stuff with the anchovy fillets.
2. Combine the other ingredients, except parsley; pour over the olives and marinate over-night.
3. Mixi in parsley half an hour before serving.
4. 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.
5. These will keep for a week or more if parsley is added just before serving.


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