Aceitunas Rellenas Stuffed Olives Recipe
Servings: 12
Ingredients
- 71/2 ounce Can Pitted Olives
- 3/4 ounce Can Anchovy Fillets, Cut In Small Pcs
- 1 can Minced Pimentos
- 1 x Clove Garlic, Mashed Or possibly Pressed
- 1/3 c. Wine Vinegar
- 1 Tbsp. Extra virgin olive oil
- Oil From Anchovies
- 1/4 c. Chopped Parsley
Directions
- Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night.
- Fold in parsley half an hour before serving. If the idea of stuffing the olives throws you, do not do it. Simply add in the anchovies to the marinade and pour over the olives. These will keep for a week or possibly more if parsley is added just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 725 | |
| Calories from Fat 730 | 101% |
| Total Fat 81.1g | 101% |
| Saturated Fat 11.2g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 58mg | 2% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.83g | 1% |
| Protein 0.38g | 1% |
