Anchovy Stuffed Olives

by Daniel Rogov

500 gr. large black olives
125 gr. anchovy fillets
3 Tbsp. olive oil
1 Tbsp. white vinegar
1/2 tsp. each tarragon and black pepper

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.

Serves 4-6.

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.