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
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
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