(+34) 913 497 100

|

TwitterFacebookYouTubeInstagram

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.

Spanish tapa recipe: Green olives filled with piquillo peppers and anchovy. Photo by: Toya Legido/©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)

Close cookie popup

WARNING ABOUT COOKIES

Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".