Directions
In a small sauce pain, heat your oil over medium high heat. Add your garlic, herbs, and red pepper to the oil. Cook a few minutes until garlic and herbs are fragrant, then reduce heat and allow to simmer for 20-30 minutes to infuse the oil with flavor.
Meanwhile, slice anchovy filets in half lengthwise so you are left with long, thin strips.
Using a toothpick, stuff your olives with the anchovies to fill them. Add to a small bowl or storage container and set aside.
Once oil has simmered for 20-30 minutes, pour oil and its contents over your stuffed olives, making sure they are fully covered.
Cover and refrigerate for at least 24 hours to allow olives to marinate in the oil. The oil will solidify, but that’s okay! Before serving, set the olives out on the counter until the oil has melted and enjoy!
Recipe Note
Your chef brain might be tempted to add salt to this recipe because of the mildness of the olives, but don’t! The anchovies will add all the salt you need! This recipe is really versatile. You can experiment with different herbs, more/less garlic and red pepper, or any number of other seasonings. The world is your olive!
1 comment
Wouldn’t you want to use the much milder white anchovies to create these delights?!
Living in Spain I discovered these wonderful snacks. I loved their very mildness!
I adore Castelvetrano olives, though believe that using typical uber salty, cured olives may overwhelm this absolutely sublime treat.
Thank you for spreading knowledge of these olive types, they’re SO GOOD!