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15 minutes
Prep: 15 minutes
Cook: 0 minutes
79 calories per serving view nutrition facts
6 servings
suggest servings
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| 7 1/2 | ounces | olives | (one can), pitted |
| 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 | x | vegetable oil | from anchovies |
| 1/4 | cup | parsley leaves | minced |
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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 676mg | 28% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 7% | Vitamin C | 6% | |
| Calcium | 3% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This Thursday is Thanksgiving and households across America will be preparing the traditional turkey. About 46 million turkeys will be...
Excellent! It is just like the recipe my mother used to make, that I lost and have been searching for, for Christmas dinner. Very easy, and colorful.
