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| Home -> [Appetizers, Condiments, Fish, Mexican, North American, Olives, Seafood, South American] -> [Aceitunas rellenas - stuffed olives Recipe] |
Aceitunas rellenas - stuffed olives
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Condiments, Fish, Mexican, North American, Olives, Seafood, South American |
Rating: |
0 |
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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
| cup | Wine Vinegar | | 1
| tbsp | Olive Oil | | | Oil From Anchovies | | 1/4
| cup | Minced Parsley |
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Procedures:
| 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 | Mix in parsley half an hour before serving. | | 4 | If the idea of stuffing the olives throws you, don"t do it. | | 5 | Simply add the anchovies to the marinade and pour over the olives. | | 6 | These will keep for a week or more if parsley is added just before serving |
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