Aceitunas Rellenas - Stuffed Olives
Recipe
- Title:
- Aceitunas Rellenas - Stuffed Olives
- Categories:
- Appetizers, Mexican
- Yield:
- 6 servings
Ingredients
- 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
Directions
- 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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