|Canned pitted black olives||16 Ounce|
|Canned anchovy fillets||12 Ounce|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||2 Tablespoon|
|Stemmed cherry tomatoes||12|
|Green pepper||1⁄2 Medium, thinly sliced|
Drain anchovy fillets; cut each in half.
Stuff each olive with half an anchovy fillet.
Place in serving bowl.
Combine olive oil, garlic, and parsley; pour over olives.
Chill several hours.
Bring to room temperature before serving.
Garnish with cherry tomatoes and green peppers.
Provide cocktail picks for guests to spear these.