Aceitunas Rellenas - Stuffed Olives

Ingredients   
7 1/2    ounces    pitted olives, (one can)    
3/4    ounces    anchovy fillets, (one can) cut in small pieces    
1    can    pimentos, chopped    
1    clove    garlic, mashed or pressed    
1/3    cup    wine vinegar    
1    tablespoon    olive oil    
1        oil, from anchovies    
1/4    cup    parsley, minced    
           

Directions:

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.