Green Olives, Piquillo Pepper, and Anchovy

Seven green olives filled with piquillo pepper and anchovy lined up on a plate, fork on the side

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, Piquillo Pepper, and Anchovy

  • Quick Glance
  • 15 M
  • 30 M
  • Serves 4
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  • 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


  • 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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