Ingredients
- 1 clove garlic
- 1 oil
- 7 1/2 ounces pitted olives
- 3/8 cup wine vinegar
- 1 tablespoon olive oil
- 3/4 ounces anchovy fillets
- 1/4 cup parsley
- 1 package pimentos
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.