Anchovy Stuffed Olives Recipe - Cooking Index
Anchovy Stuffed Olives Recipe - Cooking Index
| 7 1/2 oz | 213g | Pitted olives, canned |
| 3/4 oz | 21g | Anchovy fillets, canned, cut in small pieces |
| 1 can | Pimentos, canned, chopped | |
| 1 | Clove garlic, minced | |
| 1/3 cup | 78ml | Cup wine vinegar |
| 1 tablespoon | 15ml | Olive oil oil from anchovies |
| 1/4 cup | 23g / 0.8oz | 1/4 cup parsley, minced |
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 seems like too much trouble, 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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