Stuffed Olives


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This combination of black, ripe olive and bright red cherry tomatoes is an easy and attractive appetizer.

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Serving Size / Yield

6-8 servings


  • 1 7-oz. can jumbo pitted ripe olives, drained
  • 1 can flat anchovy fillets
  • 2 Tbs. olive oil
  • 1 garlic clove, minced
  • 1/3 C. minced parsley
  • 10 cherry tomatoes, stems removed

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Stuff each olive with half of an anchovy filet. Place olives in a bowl and mix wih oil, garlic and parsley and let stand at least 1 hour, or refrigerate overnight. Bring to room temperature, then stir in cherry tomatoes. Spear with small wooden skewers.

Serve with: Italian Chicken

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