Green Olives Filled with Piquillo Pepper and Anchovy

Aceitunas Verdes Rellenas de Pimiento y Anchoa
by José Andrés with Richard Wolffe
from Tapas: A Taste of Spain in America
(Clarkson Potter, 2005)
Serves 4

There’s no better tapa than a good stuffed olive. But the ones you usually find in the supermarket are filled with poor-quality peppers and even poorer-quality anchovies. One of the best appetizers for a lunch or dinner is good olives stuffed with the real thing. Excellent ingredients prepared in a simple way — that’s the best way to take your everyday cooking to a higher level.—José Andrés

convert Ingredients
8 extra-large green olives, unpitted
4 oil-packed anchovy fillets (buy it)
2 piquillo peppers (buy it)
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

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Method
1. Using the flat side of a knife, press each olive until the 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 eight 1/2-inch-wide strips.

2. 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.

3. Split open the 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 the garlic, olive oil, orange zest, and vinegar.

4. Place the stuffed olives in the dressing and allow them to marinate for 30 minutes. Then sprinkle with a little sea salt and arrange them on a plate, with toothpicks for serving.

Recipe © 2005 by José Andrés. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.