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Olives with Anchovies

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Makes: 12
12 anchovy fillets in oil, drained
24 pimiento-stuffed green olives in oil, drained

Using a sharp knife, halve each anchovy fillet lengthways.

Wrap a half fillet around the middle of each olive, overlapping the ends, and secure with a wooden cocktail stick. Repeat with another olive and anchovy fillet half and slide onto the cocktail stick. Continue until all the ingredients have been used. Serve immediately or cover until required.

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