Sunday, January 10, 2010

Green Olives Filled with Piquillo Pepper and Anchovy

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From one of the best Spanish chefs to hit American shores, Jose Andres, comes this delightful tapas recipes.  Don't turn up your nose at anchovies, just buy the best and try this in combination with the rest of the tapas buffet.


8 extra-large green olives, unpitted

4 oil-packed anchovy fillets

2 piquillo peppers

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

Piquillo peppers are similar to pimientos.  The can be bought in any supermarket where they sell Spanish goods or thru La Tienda online.

Recipe by Jose Andres, Tapas A Taste of Spain in America
Image Dorothy Kindersley

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