Anchovy Stuffed Olives
by Daniel Rogov
Pit the olives and fill each with an anchovy filet. Place the olives in a deep serving dish. Combine the oil, vinegar, tarragon and pepper, mixing well. Sprinkle the mixture over the stuffed olives. Cover and refrigerate at least 4 - 6 hours. Serve well chilled.
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.