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| Aceitunas Rellenas - Stuffed Olives
Categories: Wine, Mexican, Olive oil, Garlic, Anchovies, Mexican, Appetizers, Stuffed
7 1/2 ounce can of pitted Olives
3/4 ounce can of Anchovy Fillets, cut in
1 can of chopped Pimentos
1 Clove Garlic, Mashed
1/3 cup of Wine Vinegar
1 tablespoon of Olive Oil
Oil From Anchovies
1/4 cup of minced Parsley |
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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. Serving Size: 6 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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