Stuffed Olives

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

Shared by svenetos

Serving Size / Yield

6-8 servings

Ingredients

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

Directions

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