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Green olives filled with piquillo peppers and anchovy


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)

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