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STUFFED GORDAL OLIVES

A super simple and flavourful tapa. Big and plump Gordal olives are the perfect canvas for different kinds of fillings. Recipe by @thecornerplot
READY IN

10 mins

COOKING TIME

PREP TIME

10 mins

SERVES

Serves 4-6

ingredients

  • Perello Gordal Pitted Olives
IN STOCK
  • Perello Guindilla Peppers
OUT OF STOCK
  • 1 Navarrico Whole Piquillo Pepper, sliced into ½ cm strips
IN STOCK
  • Marcona almonds (ideally roasted at 170C for 15 mins then left to cool)
  • Ortiz Anchovy fillets, drained
IN STOCK
  • Mallorcan Porc Negre Sobrasada
IN STOCK
  • Brindisa Arbequina Olive Oil
IN STOCK
  • Sea salt
  • 1 sprig of dried oregano
  • Zest from ½ lemon

Drain the olives and cut them open if necessary, these are some options to stuff them:

  1. Marcona almonds
  2. Piquillo Peppers
  3. Sobrasada
  4. Guindillas
  5. Anchovies
  6. A mixture of any of the previous

To finish, drizzle with olive oil, grate over the lemon zest, sprinkle with a little salt and dried oregano, and they are ready to serve with your favourite drink!

ingredients

  • Perello Gordal Pitted Olives
(each)
IN STOCK
  • Perello Guindilla Peppers
OUT OF STOCK
  • 1 Navarrico Whole Piquillo Pepper, sliced into ½ cm strips
IN STOCK
  • Marcona almonds (ideally roasted at 170C for 15 mins then left to cool)
  • Ortiz Anchovy fillets, drained
IN STOCK
  • Mallorcan Porc Negre Sobrasada
IN STOCK
  • Brindisa Arbequina Olive Oil
IN STOCK
  • Sea salt
  • 1 sprig of dried oregano
  • Zest from ½ lemon

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