1 pound anchovies, heads removed, gutted and cleaned
White wine vinegar
1 cup black olives
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 bunch fresh flat-leaf parsley, chopped
Lay the anchovies out on a plate and pour the vinegar on top to cover. Let marinate and cook until the anchovies turn white, about 10 minutes, and then remove from the marinade and pat dry. Arrange the anchovies in a serving dish with the olives and season with salt and pepper. Drizzle the olive oil on top and finish with the parsley.