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Aceitunas Rellenas - Stuffed Olives Recipe

Ingredients
7 1/2	ounces	pitted olives, (one can)
3/4	ounces	anchovy fillets, (one can) cut in small pieces
1	can	pimentos, chopped
1	clove	garlic, mashed or pressed
1/3	cup	wine vinegar
1	tablespoon	olive oil
1		oil, from anchovies
1/4	cup	parsley, minced
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, 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.

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