Stuffed Olives. Spanish tapa
Ingredients: 1 7 1/2 oz can pitted olives, 1 3/4 oz can anchovy fillets, 1 can pimentos, 1 clove garlic, 1/3 cup wine vinegar 1 tablespoon olive oil, oil from the anchovies.
Cut the anchovy fillets in small pieces. Drain the olives and stuff them with the anchovy fillets. Chop the pimentos and mince the garlic. Combine the chopped pimentos, the minced garlic, the vinegar and the oils and pour over the olives. Marinate overnight.