Green Olives Stuffed with Piquillo Peppers and Anchovies (Aceitunas verdes rellenas de pimiento y anchoa)

1. 1

   Using the flat side of a paring knife, press each olive until the pit pops out.

2. 2

   Cut the anchovy fillets lengthwise to create 8 long slices and cut the piquillo peppers into 8 strips.

3. 3

   Stuff 1 anchovy slice and 1 strip of pepper into each olive.

4. 4

   You can be generous with the filling, allowing the anchovy and pepper to spill out of the olive.

5. 5

   Split open the garlic clove by placing it on a chopping board and pressing down hard with the base of your hand or the flat side of a paring knife.

6. 6

   In a small bowl, mix the garlic, olive oil, orange zest and vinegar.

7. 7

   Place the stuffed olives in the dressing and allow them to marinate for 30 minutes.

8. 8

   Sprinkle with a little sea salt and serve with toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.