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Aceitunas Rellenas - Stuffed Olives
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Rating: 4.1/5 (61 votes cast)

Meal Type: Appetizer
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: Greek
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 70
% Daily Value**
Total Fat 6g
9%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 8mg
3%
Sodium 237mg
10%
Total Carbohydrate 2g
1%
Dietary Fiber 1g
3%
Sugars 0g
Protein 3g
Vitamin A  7%Vitamin C  6%
Calcium  5%Iron  6%
Potassium  2%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Aceitunas Rellenas - Stuffed Olives

Recipe Tags: Vegetable Recipes

Date Added: May 22, 2015

Ingredients:

7 1/2 oz Olives Can Pitted
3/4 oz Anchovy Can Fillets Cut In Small Pieces
1 Pimento Can Chopped
1 Garlic Clove Mashed Pressed
1/3 cup White Wine Vinegar
1 tablespoon Olive Oil
Anchovy Oil
1/4 cup Parsley Minced
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Directions:

1. Drain olives and stuff with the anchovy fillets.

2. Combine the other ingredients, except parsley; pour over the olives and marinate over-night.

3. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it.

4. 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.

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Dietary Notes:
This recipe is low-cholesterol with 8mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, Sulfites, Garlic, Iodine, Vinegar, Olive Oil, Anchovy allergies.
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