| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Appetizers, Mexican |
6 |
Servings |
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 |
c |
Wine Vinegar |
| 1 |
tb |
Olive Oil |
|
|
Oil From Anchovies |
| 1/4 |
c |
Minced Parsley |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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