ACEITUNAS RELLENAS - STUFFED OLIVES
Warning!!! May Not be Authentic Mexican

7 1/2 oz. Can Pitted Olives
3/4 oz. Can Anchovy Fillets, Cut Into Small Pieces
1 can Pimentos,chopped
1 clove Garlic, Mashed Or Pressed
1/3 cup Wine Vinegar
1 Tbls. Olive Oil
Oil From Anchovies
1/4 cup 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.
Yield: 6 servings

--
William Barfieldsr

Green, brine cured.

--
William Barfieldsr
"Steve Wertz" > wrote in message
...
> On Thu, 02 Oct 2003 19:19:51 GMT, "A1 WBarfieldsr"
> > wrote:
>
> >ACEITUNAS RELLENAS - STUFFED OLIVES
> >Warning!!! May Not be Authentic Mexican
> >
> >7 1/2 oz. Can Pitted Olives
>
> What kind of olives? Green, black, brine cured, etc...
>
> -sw