Gordal olives stuffed with white anchovies

Gordal olives stuffed with white anchovies

Pintxo

By
From
Basque
Makes
14–16 pintxos
Photographer
Laura Edwards

Manzanilla olives stuffed with anchovies has long been a winning combination, and is a staple at many a tapas bar. I love gordal olives as well, though, and have chosen them here, with the added twist of using boquerones or white anchovies. I think this works very well, as the boquerones are really sweet and with the addition of olive oil and the salt, all of the flavours come together nicely.

It can be confusing when we talk about boquerones and anchovies – the difference actually lies in the way that they’ve been preserved or cured, as otherwise they are the same fish. Boquerones are cured in vinegar and are very often called ‘white anchovies’, whereas regular anchovies are cured and preserved in salt until they are filleted and put into a tin with olive oil.

Ingredients

Quantity Ingredient
14-16 boquerones
150g pitted gordal olives, drained
extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Roll up each of the boquerones so that they fit inside an olive. Stuff all of the olives, then drizzle with extra-virgin olive oil and season with the sea salt and black pepper.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again