OLIVES*****Green Olives filled with Piquillo Peppers and Anchovy

By Unblond1

These are stupendous. I made this for Mike and Dan and everyone raved about them.

Ingredients

• 8 servings
• 8 very large green olives, pitted (if you can't find already pitted ones, use the largest pimento-stuffed olives you can find and remove the pimento and give them a light rinse before continuing with recipe)
• 4 anchovy fillets, drained and patted dry
• 2 Piquillo peppers
• 1 clove garlic
• 3 tbsp. EVOO
• 1/2 orange - zested
• 1 tbsp. best Sherry vinegar

Details

Servings 8

Preparation

Step 1

* Cut each olive in half, lengthwise.

* In a small bowl, mix the garlic, olive oil, orange zest and vinegar. Place the olives in the dressing and allow to marinate at room temperature for 30 minutes, or overnight in the fridge.

* Cut the anchovy fillets lengthwise to create 16 slices, and cut the peppers into 16 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 the ends of the olives. Place on a pretty plate (a long, white one is nice) and drizzle the remaining marinade over. Serve at room temperature with toothpicks.