0.0 0

Olives Stuffed with Almonds, Anchovies and Peppers

"For me there is no better tapa than a really good stuffed olive," Jose Andres says. He strongly recommends homemade stuffed olives over the store-bought kind, which he proclaims are "usually terrible." Plus, if you stuff them yourself, you've got a million options: "If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three."


slideshow  More Tapas Recipes


  • Total Time:
  • Servings: 12

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 36 large Sicilian olives (about 1 pound)
  • 36 salted roasted whole almonds
  • 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
  • 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely grated orange zest


  1. With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive. Place the stuffed olives on a platter.
  2. In a bowl, stir together the olive oil, vinegar, garlic and orange zest. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.
Contributed By Photo © Akiko Ida & Pierre Javelle Published December 2006

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


487405 2013-12-06 José Andrés cocktail-party|dinner-party|holiday-open-house|new-years-eve|spanish|appetizers-starters|12|healthy|make-ahead|no-cook|snack december-2006,Jose Andres,Spanish food,stuffed olives,almonds and anchovy stuffing,tapas recipe recipes,olives-stuffed-with-almonds-anchovies-and-peppers 487405