7 1/2 oz Can Pitted Olives 3/4 oz Can Anchovy Fillets, Cut In - Small Pieces 1Can Chopped Pimentos 1Clove Garlic, Mashed Or - Pressed 1/3 cWine Vinegar 1 tb Olive Oil Oil From Anchovies 1/4 cMinced 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, dont 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.