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Stuffed Olives

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Ingredients
  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
Directions

Drain olives.
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.
Mix well.
Chill several hours.
Bring to room temperature before serving.
Garnish with cherry tomatoes and green peppers.
Provide cocktail picks for guests to spear these.

Recipe Summary

Difficulty Level: 
Easy
Interest: 
Party

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