Ingredients with Measurements:
- 1 cup pitted green olives
- 3 anchovy fillets, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon olive oil
Special equipment needed:
- Small bowl
- Small spoon
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a small bowl, mix together the chopped anchovy fillets, capers, and olive oil until well combined.
2. Take each pitted olive and stuff it with a small spoonful of the anchovy-caper mixture. Press the mixture down into the olive to make sure it is tightly packed.
3. Repeat until all the olives are stuffed.
4. Place the stuffed olives on a serving platter and chill in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate stuffed olives at least 30 minutes before serving.
Serving size:
This recipe makes approximately 1 cup of stuffed olives, serving 4-6 people.
Nutritional information:
Calories: 70
Fat: 7g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 310mg
Carbohydrates: 1g
Protein: 1g
Substitutions for ingredients:
- Kalamata olives can be substituted for green olives.
- If you don't like anchovies, you can substitute with finely chopped sun-dried tomatoes or roasted red peppers.
Variations:
- Add a little bit of lemon zest to the anchovy-caper mixture for a citrusy twist.
- Stuff the olives with a mixture of cream cheese and herbs for a milder flavor.
Tips and tricks:
- Make sure to drain the olives well before stuffing them to avoid any excess liquid.
- Use a small spoon to stuff the olives to avoid making a mess.
- If you don't have capers, you can substitute with chopped green onions or chopped pickles.
Storage instructions:
Store leftover stuffed olives in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
These stuffed olives are meant to be served cold, so there is no need to reheat them.
Presentation ideas:
Arrange the stuffed olives on a platter with a sprig of fresh herbs for a pop of color.
Garnishes:
Garnish with a sprinkle of chopped parsley or a drizzle of balsamic glaze.
Pairings:
Serve with a glass of dry white wine or a cold beer.
Suggested side dishes:
Serve with a charcuterie board or a cheese platter.
Troubleshooting advice:
If the anchovy-caper mixture is too salty, add a little bit of lemon juice to balance out the flavors.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Stuffed olives have been a popular appetizer for centuries, dating back to ancient Rome.
Flavor profiles:
The salty and briny flavors of the anchovy and capers pair perfectly with the mild and buttery flavor of the olives.
Serving suggestions:
Serve these stuffed olives as an appetizer at your next party or as a snack for a movie night.
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