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Recipe Name: Aceitunas Rellenas - Stuffed Olives Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

7 1/2 Ounce(s) Can Pitted Olives
3/4 Ounce(s) Can Anchovy Fillets, Cut In
Small Pieces
1 Can Chopped Pimentos
1 Clove Garlic, Mashed Or
1/3 Cup(s) Wine Vinegar
1 Tablespoon(s) Olive oil
Oil From Anchovies
1/4 Cup(s) Minced Parsley
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

Nutrition (calculated from recipe ingredients)
Calories: 385
Calories From Fat: 339
Total Fat: 40.3g
Cholesterol: 3mg
Sodium: 463.9mg
Potassium: 391.4mg
Carbohydrates: 6.9g
Fiber: 1.2g
Sugar: <1g
Protein: 4.6g

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