Try this tapa with a dry and aromatic young white wine from DO Ribeiro made with a blend of local Treixadura, Loureira and Torrontés grapes. These wines often exude both fruity and floral aromas, as well as a dry acidity.
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Green Olives Filled with Piquillo Peppers and Anchovy
Preparation
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 1cm/ ½ inch-wide strips.
Put 1 anchovy slice and 1 pepper strip into each olive.
Split open the garlic clove by placing it on a chopping board and pressing down hard with the flat side of a knife. Mix the garlic, Spanish olive oil, orange zest, and vinegar in a small bowl. 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.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 69
Energy (kJ): 290
Protein (g): 1.3
Fat (g): 6.7
Carbohydrates (g): 0.8
Fibre (g): 0.4
Vitamin C (mg): 9.7
Vitamin E (mg): 0.8
Iron (mg): 0.3
Information provided by: The Spanish Nutrition Foundation (FEN)
45 minutes
- 8 extra-large green olives unpitted
- 4 anchovy fillets (preserved in olive oil)
- 2 Piquillo peppers
- 1 garlic clove, unpeeled
- 3 tbs Spanish extra virgin olive oil
- Grated zest of 1/2 orange
- 1 tbs sherry vinegar
- Sea salt to taste
- 8 extra-large green olives unpitted
- 4 anchovy fillets (preserved in olive oil)
- 2 Piquillo peppers
- 1 garlic clove, unpeeled
- 3 tbs Spanish extra virgin olive oil
- Grated zest of 1/2 orange
- 1 tbs sherry vinegar
- Sea salt to taste
- 8 extra-large green olives unpitted
- 4 anchovy fillets (preserved in olive oil)
- 2 Piquillo peppers
- 1 garlic clove, unpeeled
- 3 tbs Spanish extra virgin olive oil
- Grated zest of 1/2 orange
- 1 tbs sherry vinegar
- Sea salt to taste
Wine match