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"For me there is no better tapa than a really good stuffed olive," José Andrés 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." More Tapas Recipes

José Andrés
José Andrés
December 2006

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Credit: © Akiko Ida & Pierre Javelle

Recipe Summary

active:
40 mins
total:
1 hr 10 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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