Aceitunas Rellenas - Stuffed Olives
Marinated anchovy stuffed olives
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | ounces |
olives
(one can), pitted |
|
| ¾ | ounces |
anchovy fillets
(one can) cut in small pieces |
|
| 1 | can |
pimentos
chopped |
*
|
| 1 | clove |
garlic
mashed or pressed |
|
| ⅓ | cup |
white wine vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
vegetable oil
from anchovies |
*
|
| ¼ | cup |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 216.8 | ml/g |
olives
(one can), pitted |
|
| 21.7 | ml/g |
anchovy fillets
(one can) cut in small pieces |
|
| 1 | can |
pimentos
chopped |
*
|
| 1 | clove |
garlic
mashed or pressed |
|
| 79 | ml |
white wine vinegar
|
|
| 15 | ml |
olive oil
|
|
| 1 | x |
vegetable oil
from anchovies |
*
|
| 59 | ml |
parsley leaves
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.
