Olives Filled with Piquillo and Anchovy Recipe

Serves/Makes: 4

Ingredients:

  • 8 extra-large green olives, unpitted
  • 4 oil-packed anchovy fillets
  • 2 piquillo peppers*
  • 1 garlic clove, unpeeled
  • 3 tablespoons Spanish extra-virgin olive oil
  • Grated zest of 1/2 orange
  • 1 tablespoon sherry vinegar
  • Sea salt to taste
How to cook Olives Filled with Piquillo and Anchovy:
  • Using the flat side of a knife, press each olive until pit pops out, being careful not to split the olive in half. Cut the anchovy fillets lengthwise to create 8 long slices, and cut the piquillo peppers into 8 (1/2-inch-wide) strips.
  • Place 1 anchovy slice and 1 pepper strip in each olive. You can be generous with the filling, allowing the anchovy and pepper to spill out of the olive.
  • Split open garlic clove by placing it on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife.
  • In a small bowl, mix garlic, olive oil, orange zest and vinegar. Place stuffed olives in dressing and allow to marinate for 30 minutes. Then sprinkle with a little sea salt and arrange on a plate, with toothpicks for serving.

Note:

The Spanish Olives Filled with Piquillo and Anchovy recipe very easy to prepare and so good!

Comment:

*Piquillo is Spanish wood-roasted sweet pepper available in jars at specialty markets.

This recipe for Olives Filled with Piquillo and Anchovy serves/makes: 4

The Spanish Olives Filled with Piquillo and Anchovy recipe is adopted from Pasadena Star News - Tuesday, April 25, 2006.

Main Ingredient: Anchovy (more Anchovy recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: Spanish (more Spanish recipes)

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