Gordal olives stuffed with anchovies and marinated in olive oil, lemon zest & oregano

José Pizarro

2016-11-17

We tend to normally think of olives as just a snack whilst you wait for your main meal José changes this by showing you how to make them the centre piece of your table.

Serves 4-6 | Prep: 3 mins | Cooking: No cooking required

We tend to normally think of olives as just a snack whilst you wait for your main meal José changes this by showing you how to make them the centre piece of your table.

Method

  1. Roll up the anchovies and stuff a half into each olive.
  2. In a bowl, add the lemon zest, oregano, olive oil and black pepper and gently toss throughly, allow to marinate for at least 2 hours before serving.

Ingredients

  • 250g Gordal olives, pitted
  • 30g tinned anchovies, drained of oil and cut in half
  • 2 tsp strips lemon zest
  • ½ tsp dried oregano
  • 2 tbsp extra virgin olive oil