---------- Recipe via Meal-Master (tm) v8.03
  Categories: Appetizers, Mexican
       Yield: 6 servings
   7 1/2 oz Can Pitted Olives
     3/4 oz Can Anchovy Fillets, Cut In
            - Small Pieces
       1    Can Chopped Pimentos
       1    Clove Garlic, Mashed Or
            - Pressed
     1/3 c  Wine Vinegar
       1 tb Olive Oil
            Oil From Anchovies
     1/4 c  Minced Parsley
   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.