Title: Aceitunas rellenas - stuffed olives
 Categories: Appetizers, Mexican
      Yield: 6 Servings
 
  7 1/2 oz Can Pitted Olives
    3/4 oz Can Anchovy Fillets, Cut In
           - Small Pieces
      1    Can Chopped Pimentos
      1    Clove Garlic, Mashed Or
           - Pressed
    1/3 c  Wine Vinegar
      1 tb Olive Oil
           Oil From Anchovies
    1/4 c  Minced 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, 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.