Mexican
Stuffed Olives
An over-night recipe for tasty, peppery olives.
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measurements
200 g pitted olives
small can anchovy fillets, cut into slithers
a few chopped pimentos
1 clove garlic, pressed
75 ml white wine vinegar
1 tbsp olive oil
oil from the anchovies
handful of chopped parsley
1. Drain olives and stuff with the anchovy fillets. Combine all the other
ingredients, except parsley. Pour over the olives and marinate over-night in the
refrigerator.
2. Mix in the parsley half an hour before serving. These will keep in the
refrigerator for a week.
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