Aceitunas Rellenas (Stuffed Olives)

Aceitunas Rellenas (Stuffed Olives)
Recipe type: Appetizers
  • 7 1/2 ounces can pitted olives
  • 3/4 ounces 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
  • 1 oil from anchovies
  • 1/4 Cup minced parsley
  1. 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.
These delightful olives are perfect for your own Tapas bar. Enjoy with a fine Rioja or Sangria.
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