Aceitunas Rellenas

These will keep for a week or more if parsley is added just before serving.


7 1/2 ounces (1 can) pitted olives
3/4 ounce (1 can) anchovy fillets, cut In small pieces
1 can chopped pimentos
1 garlic clove, mashed or pressed
1 tablespoon olive oil
oil from anchovies
1/4 cup minced parsley


1. Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate overnight.
2. 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.
Credit: Foodista

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