There's no better tapa than a good stuffed olive. But the stuffed olives you buy in the supermarket are normally filled with ingredients of poor quality. The way to make the best appetizer is to take a good olive and stuff it with the real thing. Fast Hors d'Oeuvres

January 2014


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Ingredient Checklist


Instructions Checklist
  • Using the flat side of a paring knife, press each olive until the pit pops out. Cut the anchovy fillets lengthwise to create 8 long slices and cut the piquillo peppers into 8 strips. Stuff 1 anchovy slice and 1 strip of pepper into each olive. You can be generous with the filling, allowing the anchovy and pepper to spill out of the olive.

  • 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. In a small bowl, mix the garlic, olive oil, orange zest and vinegar. Place the stuffed olives in the dressing and allow them to marinate for 30 minutes. Sprinkle with a little sea salt and serve with toothpicks.


José's tips: Buy the olives unpitted. It's more work for you, but the olives are usually of better quality and have meatier flesh.