Description
Bold, briny, and bursting with umami, these anchovy-stuffed olives are a nostalgic Mediterranean treat perfect for tapas.
Ingredients
1 jar large green olives (Castelvetrano or Manzanilla, pitted)
1 tin of anchovy filets in olive oil (preferably smoked)
1 tsp lemon zest (optional)
1 tbsp fresh parsley, finely chopped
1 garlic clove, minced (optional)
1 tsp extra-virgin olive oil
Cracked black pepper, to taste
Instructions
1. Drain and dry the olives thoroughly.
2. Flatten the anchovy filets slightly using the back of a spoon.
3. Wrap each filet and gently insert it into the pitted olive.
4. Drizzle olive oil over the assembled olives.
5. Toss with lemon zest, pepper, and parsley.
6. Refrigerate in an airtight container for up to 48 hours for deeper flavor.
Notes
Use kalamata olives for a bolder twist.
Swap anchovies with sardines for a milder version.
Try seaweed tapenade for a vegan alternative.
Add zest and garlic just before serving for an aromatic finish.
Store in olive oil in the fridge for up to 12 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5 olives
- Calories: 60
- Sugar: 0g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: anchovy, olives, tapas, snack, Mediterranean, appetizer, antipasti