Recipe - Aceitunas Rellenas - Stuffed Olives

7 One half ounce Can Pitted Olives
Three fourths ounce Can Anchovy Fillets, Cut In
Small Pieces
1 Can Chopped Pimentos
1 Clove Garlic, Mashed Or
Pressed
1/3 cup Wine Vinegar
1 tablespoon Olive Oil
Oil From Anchovies
One fourth cup Minced Parsley

Drain olives and stuff with the anchovy fillets. Combine the other
ingredients, except parsley; pour over the olives and marinate overnight.
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini