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, dont 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.