Thursday, May 04, 2006

black olives stuffed w/ anchovy & garlic

1 can large pitted black olives rinsed
1 large head of garlic peeled and sliced
anchovy paste
2 tablespoon olive oil

squirt a drop of anchovy paste on some garlic and fill the pitted olive.
drizzle with olive oil to shine
serve tooth picked as for hors d'oeurves

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