Olives Stuffed with Almonds, Anchovies & Peppers

"For me there is no better tapa than a really good stuffed olive." Jose Andres says. He strongly recommends homemade stuffed olives over the store-bought kind, which he proclaims are "usually terrible." Plus, if you stuff them yourself, you've got a million options: "If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three." These appetizers featuring olives, almonds and peppers taste great and make an elegant presentation.

Photo by Meredith M.
Adapted from foodandwine.com
Olives on another level!

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Adapted from foodandwine.com

Ingredients

  • 36

    large Sicilian olives (about 1 pound)

  • 36

    whole almonds, salted & roasted

  • 9

    oil-packed anchovy fillets, each cut lengthwise into 4 thin strips

  • 4

    large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon sherry vinegar

  • 1

    garlic clove, minced

  • 1 1/2

    teaspoons finely grated orange zest

Directions

With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive. Place the stuffed olives on a platter. In a bowl, stir together the olive oil, vinegar, garlic and orange zest. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: