Aceitunas Rellenas - Stuffed Olives Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
7 1/2 ounce: Can Pitted Olives,
3/4 ounce: 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,
Directions:
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, dont 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.
Source from luhu.jp
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, dont 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.
Source from luhu.jp