Antojitos & Botanos
Appetizers

Aceitunas Rellenas
Stuffed Olives

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 cup  Wine Vinegar
1 tbsp Olive Oil
Oil From Anchovies
1/4 cup  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.

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