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Aceitunas Rellenas - Stuffed Olives

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Recipe

Marinated anchovy stuffed olives

 

Yield

6 servings

Prep

15 min

Cook

0 min

Ready

15 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
7 ½ ounces olives
(one can), pitted
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¾ ounces anchovy fillets
(one can) cut in small pieces
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1 can pimentos
chopped
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1 clove garlic
mashed or pressed
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cup white wine vinegar
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1 tablespoon olive oil
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1 x vegetable oil
from anchovies
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¼ cup parsley leaves
minced
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Ingredients

Amount Measure Ingredient Features
216.8 ml/g olives
(one can), pitted
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21.7 ml/g anchovy fillets
(one can) cut in small pieces
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1 can pimentos
chopped
* Camera
1 clove garlic
mashed or pressed
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79 ml white wine vinegar
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15 ml olive oil
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1 x vegetable oil
from anchovies
* Camera
59 ml parsley leaves
minced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 7988% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 676mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 6%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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