Categories: Appetizers, Mexican 
      Yield: 6 servings 
  
  7 1/2 oz Can Pitted Olives                        - Pressed 
    3/4 oz Can Anchovy Fillets, Cut In       1/3 c  Wine Vinegar 
           - Small Pieces                      1 tb Olive Oil 
      1    Can Chopped Pimentos                     Oil From Anchovies 
      1    Clove Garlic, Mashed Or           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.