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
Green Olives Filled with Piquillo Pepper and Anchovy Recipe
- Quick Glance
- 15 M
- 30 M
- Serves 4
- 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.
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Green Olives Filled with Piquillo Pepper and Anchovy Recipe © 2005 José Andrés. Photo © 2005 Francesc Guilliamet. All rights reserved.
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