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Anchovy Stuffed Olives
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Alternately - simply mix the anchovies with the marinade to avoid stuffing.

Serves: 6

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Sephardic Parve Appetizer

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7 1/2 ounces pitted olives
3/4 ounces anchovy fillets, cut small
1 can chopped pimentos
1 clove garlic, pressed
1/3 cups wine vinegar
1 tablespoon olive oil
Oil from anchovies
1/4 cups minced parsley


  1. Drain olives and stuff with the anchovy fillets.
  2. Combine the other ingredients, except parsley, and pour over the olives. Marinate overnight. (Can store up to one week).
  3. Mix in parsley half an hour before serving.

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Cruitrext says...
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Mar 1, 2014 (report abuse)



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