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Savory, salty, and a tad bit spicy - these anchovy stuffed olives will add unmatched umami to any charcuterie board, tapas plate, or classic martini! So easy and so delicious!Author:
Sarah Horne (@sarahslydelicious)
1 tin of anchovies
½ lb. Pitted Castelvetrano olives (you want a very mild olive here, as the anchovies are going to add a lot of salt)
1 ½ c. good quality extra virgin olive oil
3-4 cloves garlic, smashed
Fresh herbs of your choosing (I used a few sprigs of fresh thyme and oregano from the garden, but dill or basil would also be lovely here!)
2 tsp crushed red pepper
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!
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!
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