What a fun appetizer this is! Mike, my husband, and I went to Spain in 2016 and ate our way from Barcelona to Marbella, to Seville and Madrid.
Olives, olives and more olives, I love them so I was in heaven, you get a small plate with every meal, everywhere you go. When we were in Madrid we found this amazing market that had a million (maybe an exaggeration but it was a lot) different combinations of olives with meats and cheese. So when I got home of course I had to experiment. Below are several flavor combos I’ve tried but please do your own experimentations. I’d love to hear what you came up with!
Spanish Stuffed Olives
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 8–10 1x
- Sundried Tomatoes – California Sun-Dry brand is the best and they’re already julienned (you can purchase at Kroger)
- Cheese – i.e. manchego, fresh mozzarella, Gouda, Swiss, etc.
- Pancetta – thinly sliced
- Salami – thinly sliced
- Pepperoni – thinly sliced
- Anchovy – if you really wanted to channel your inner Spaniard 🙂
My personal favorite combinations are:
Mozzarella and Sundried Tomatoes / Manchego and Salami / Gouda and Pepperoni
- Cut all the olives in half, discard any pimentos.
- Get out all the fillings you would like to use and make an assembly line. Start with the olives, take one-half the olive and skewer with a toothpick, then add a piece of cheese, then a filling, finish off with the second half of the olive on the toothpick.
- Once all of the olives have been assembled and arranged on a serving platter, I’ll drizzle balsamic vinegar or olive oil from the sun-dried tomatoes over the top. It just adds another level of flavor and a little pizzazz.
These will go fast, make a few more than you think you’ll need. Another yummy variety is to make a Caprese salad on a toothpick. Simply cut a cherry tomato in half and layer with mozzarella and fresh basil.
Keywords: Spanish Olives
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