Although I’ve been back from Spain for weeks, I’m still craving its exquisite gastronomy.
I discovered this wonderful tapa (appetizer) in Madrid – green olives, stuffed with marinated anchovies and piquillo peppers. The piquillo pepper is a variety of chile that is sweet and is void of heat. It’s absolutely exquisite in this appetizer.
Here’s how to start your next Spanish dinner – serve Olives Stuffed with Marinated Anchovies & Piquillo Peppers alongside Sangria – the Spanish Cooler (previously published on this website).
Prep time: 15 to 20 minutes
Makes: 20 pieces
Ingredients:
20 large green, pitted olives from a Spanish or Italian specialty foods stores (sold by the pound, in brine)
20 marinated Spanish anchovies (sold at Spanish or Italian specialty foods stores)
One 6-ounce jar of marinated, whole piquillo peppers
20 toothpicks
Prepare the Ingredients:
1. Working on a cutting board, cut each olive in half, lengthwise; set aside.
2. Remove marinated anchovies from package and drain them; set aside.
3. Remove piquillo peppers from jar and drain them in a colander.
4. Pass the peppers under cold water in colander and drain completely.
5. Transfer piquillo peppers to a cutting board; pat them lightly with a paper towel.
6. Cut the piquillo peppers in half or in fourths (cut them in the way they will best fit inside olives).
Stuff the Olives:
1. Take one anchovy and one piece of piquillo peppers; place them inside two olive halves.
2. Secure the olive with a toothpick; place it on a plate.
3. Continue stuffing the remaining olives.
4. Serve immediately or, alternatively, cover the plate of olives with plastic wrap and refrigerate.
5. This starter can be refrigerated up to 4 hours prior to serving.
6. Serve this starter on the same day you have assembled it. Leftovers can be covered in plastic wrap and enjoyed the next day.
Text & Photograph ©2014 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
