Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      7 1/2 ounce   pitted olives
     3/4  ounces        anchovy fillets -- cut in small pieces
   1      can           chopped pimentos
   1      clove         garlic -- mashed or pressed
     1/3  cup           wine vinegar
   1      tablespoon    olive oil
                        oil from anchovies
     1/4  cup           minced parsley

Preparation:

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 servin