7 1/2 ozs pitted olives, canned
3/4 oz anchovy fillets, canned; cut in small pieces
1 pimentos, canned; chopped
1 clove garlic; minced
1/3 c wine vinegar
1 tb olive oil
oil from anchovies
1/4 c parsley; minced
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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info