Green olives filled with piquillo peppers and anchovy
- 8 whole extra-large green olives
- 4 anchovy fillets (preserved in olive oil)
- 2 piquillo peppers
- 1 garlic clove, unpeeled
- 3 tbs Spanish extra virgin olive oil
- grated zest of 1/2 orange
- 1 tbs sherry vinegar
- sea salt to taste
Using the flat side of a knife, press each olive until the pit pops out, being careful not to split the olive in half. Cut the anchovy fillets lengthwise to create 8 long slices, and cut the piquillo peppers into eight 1cm/ ½ inch-wide strips. Put 1 anchovy slice and 1 pepper strip into each olive.
Smash the garlic clove by placing it on a chopping board and pressing down hard with the flat side of a knife. Mix the garlic, Spanish olive oil, orange zest, and vinegar in a small bowl. Place the stuffed olives in the dressing and allow them to marinate for 30 minutes. Then sprinkle with a little sea salt and arrange them on a plate.
Try this tapa with a dry and aromatic young white wine from PDO Ribeiro made with a blend of local Treixadura, Loureira and Torrontés grapes. These wines often exude both fruity and floral aromas, as well as a dry acidity.
Chickpea salad with roasted peppers, tuna and olives
- 1 can of cooked chickpeas
- 2 roasted red peppers
- 16 black or green olives
- 2 tins of tuna in olive oil
- 1 spring onion
- Spanish extra virgin olive oil
- 2 boiled eggs
Place the cooked chickpeas, the roasted red peppers, cut into strips, the spring onion, the black or green olives and the tuna in a salad bowl.
Prepare a salad dressing mixing three parts of Spanish extra virgin olive oil and a half one of vinegar. Salt.
Add the dressing to the salad and toss gently.
As an option, add a few leaves of marjoram, oregano or fresh basil.
Try a Sauvignon Blanc white wine from DO Rueda (Castile-Leon) with this salad. The wine’s intense aromas and fresh fruit bouquet, mixed with its agreeable acidity and mineral undertones will leave your palate balanced and refreshed.
Preserved albacore tuna in olive oil with pickles
- 1 tin of white tuna in olive oil
- 4 gherkins
- 4 pickled small onions
- 4 black olives
- 1/4 green onion, chopped very small
- 1/4 green pepper, chopped very small
- A piece of red pepper, chopped very small
- 4 tbs Spanish extra virgin olive oil
- 1 tbs sherry vinegar
Insert in a cocktail stick a piece of preserved tuna, 1 gherkin, 1 black olive and 1 pickled small onion.
To prepare the vinaigrette, mix in a bowl the green onion, peppers, Spanish extra virgin olive oil, vinegar and salt.
Serve the skewers with some of the vinaigrette.
Though this dish has a considerable infusion of vinegary notes, its different flavors combine delicately into a single bite. Try pairing it with a white wine from DO Rueda made with Verdejo grapes. Despite their crisp acidity, these highly aromatic wines are also characterized by a full-bodied texture and soft and luscious palate.
- 3 pear tomatoes
- 1 onion
- 100 gr red pepper
- 150 gr black olives
- 50 ml Spanish extra virgin olive oil
Wash and dice the tomatoes and place them in a salad bowl. Slice the onion and add it to the tomatoes. Wash the red pepper and cut it into strips. Add the strips of red pepper to the salad together with the black olives. Pour in the Spanish extra virgin olive oil and sprinkle with salt to taste.
There is nothing more perfect to accompany this delicious salad than a young red wine from any of the Murcia DO areas (Yecla, Bullas and Jumilla), made from the Monastrell grape, and naturally best served chilled (14-15ºC).