Stuffed Olives with Anchovies and Piquillo Peppers Spanish Recipe

Stuffed Olives With Anchovies And Piquillo Peppers Spanish Recipe

Ingredients

• 12 extra-large green Spanish olives
• 6 oil-packed anchovy fillets
• 2 jarred piquillo peppers
• spanish extra-virgin olive oil
• coarse sea salt
• 1 orange

Method

1. Using the flat side of a knife, press down on each olive until the pit pops out, being careful not to split the olive in half
2. Cut the anchovy fillets lengthwise to create 12 long strips
3. Slice the peppers open and press them flat on a cutting board then cut the peppers into ¼-inch-wide strips
4. Stuff 1 piece of anchovy and 1 pepper strip into each olive
5. Place the olives on a platter, drizzle with olive oil, and sprinkle with salt
6. Use a microplane or zester to grate orange zest directly onto the stuffed olives

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