Ingredients
7 1/2 ounces (1 can) pitted olives
3/4 ounce (1 can) anchovy fillets, cut In small pieces
1 can chopped pimentos
1 garlic clove, mashed or pressed
cup wine vinegar
1 tablespoon olive oil
oil from anchovies
1/4 cup minced parsley
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter