Best Anchovy Wrapped Olives Recipes
GRUYèRE, ANCHOVY, AND OLIVE STRAWS
Crunchy and buttery, these puff pastry straws are a wonderful way to kick off a gathering and get your dinner guests hungry for the big meal. With three different ways to flavor them (gruyère, anchovy, or olive) you can either make one or buy extra puff pastry and make all three! Whichever one you pick, they all pair particularly well with a glass of crisp sparkling wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Makes about 18
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder).
- Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper.
- With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes.
- Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels.
ANCHOVY MARINADE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Lay the anchovies out on a plate and pour the vinegar on top to cover. Let marinate and cook until the anchovies turn white, about 10 minutes, and then remove from the marinade and pat dry. Arrange the anchovies in a serving dish with the olives and season with salt and pepper. Drizzle the olive oil on top and finish with the parsley.
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
OLIVE-ANCHOVY MAYO
Steps:
- Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.
FENNEL SALAD WITH ANCHOVY AND OLIVES
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
- Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
- Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.
ANCHOVY-WRAPPED OLIVES
These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 anchovy-wrapped olives
Number Of Ingredients 0
Steps:
- Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.
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An to Anchovy Wrapped Olive Recipes
Anchovy wrapped olives are a delicious and savory appetizer that can be enjoyed as a snack or served at a party. This popular recipe features briny olives wrapped in salty, savory anchovy fillets, creating a flavor combination that is both complex and satisfying.Ingredients
To make anchovy wrapped olives, you will need a few simple ingredients. The most important ingredients are the olives and anchovy fillets. You may also want to include some garlic or herbs to add extra flavor. Here is a list of commonly used ingredients for making anchovy wrapped olives: - Olives (medium-sized, pitted) - Anchovy fillets - Garlic (minced) - Herbs (such as parsley or basil) - Toothpicks (for securing the olives)Instructions
Making anchovy wrapped olives is a simple and easy process. Here is a step-by-step guide for preparing this delicious snack: 1. Preheat the oven to 400 degrees Fahrenheit. 2. Rinse the anchovy fillets under cool running water to remove excess salt. 3. Pat the anchovy fillets dry with a paper towel. 4. Place an anchovy fillet on a cutting board and cut it into thin strips using a sharp knife. 5. Take a pitted olive and wrap it with one of the anchovy strips. 6. Secure the anchovy-wrapped olive with a toothpick. 7. Repeat this process with the remaining olives and anchovy fillets. 8. Once all of the olives are wrapped with anchovy fillets, place them on a baking sheet lined with parchment paper. 9. Bake the anchovy wrapped olives for 10-15 minutes or until the anchovy fillets are crispy and the olives are heated through. 10. Remove the baking sheet from the oven and garnish the anchovy wrapped olives with minced garlic and fresh herbs.Variations
There are many variations of anchovy wrapped olive recipes that you can try. Here are some ideas to get you started: - Add a slice of roasted red pepper to each olive before wrapping it with the anchovy fillet. - Substitute the anchovy fillets with thin slices of prosciutto or salami. - Stuff the olives with a small piece of cheese, such as feta or blue cheese, before wrapping them with the anchovy fillet. - Substitute the olives with cherry tomatoes, mini mozzarella balls, or artichoke hearts for a different flavor profile. - Drizzle the anchovy wrapped olives with balsamic glaze or honey for a touch of sweetness.Serving Suggestions
Anchovy wrapped olives are a versatile appetizer that can be served in a variety of ways. Here are some ideas for serving your anchovy wrapped olives: - Serve them as a simple snack or appetizer before a meal. - Arrange them on a platter with other finger foods, such as sliced vegetables, crackers, or cheese. - Use them as a garnish for cocktails or Bloody Marys. - Serve them as part of a Mediterranean-style antipasto platter. - Serve them as part of a tapas-style meal.Conclusion
Anchovy wrapped olives are a delicious and easy-to-make appetizer that is sure to impress your guests. With their salty, savory flavor, these little bites are the perfect addition to any party or gathering. Experiment with different variations and serving suggestions to find the perfect recipe for your taste buds.Valuable Tips When Making Anchovy-Wrapped Olives Recipes
When it comes to appetizers, there's nothing quite like a dish that's both salty and savory. And this is where anchovy-wrapped olives come in. These small bites are easy to make and pack a flavor punch. Whether you're making them for a party or just for yourself, here are some tips to help you make the most delicious and impressive anchovy-wrapped olives:
1. Choose The Right Olives
The kind of olives you choose will determine the overall taste of your dish. Kalamata olives, for example, are a popular choice because of their meaty texture and salty taste. But if you prefer a milder flavor, go for green pimiento-stuffed olives. Whatever you choose, make sure they're large enough to wrap the anchovy around them.
2. Use Good-Quality Anchovies
It's worth investing in good-quality anchovies for this recipe. Look for anchovies that are packed in extra-virgin olive oil, as this will give your dish an added depth of flavor. Also, make sure to rinse the anchovies before using them, as this will remove any excess saltiness.
3. Add Extra Flavor With Herbs And Spices
While anchovies and olives are flavorful on their own, you can add an extra layer of taste to these bites by incorporating herbs and spices. For example, try adding garlic, parsley, or rosemary to your olive mixture before wrapping them in anchovies.
4. Pay Attention To Presentation
As with any dish, presentation is key. Take the time to arrange your anchovy-wrapped olives on a platter in an aesthetically pleasing way. You can also garnish the dish with lemon wedges, fresh herbs, or even thinly sliced prosciutto if you want to add another dimension to the appetizer.
5. Experiment With Different Fillings
While anchovies are a classic filling for olive wraps, you can also experiment with other ingredients. For example, try using roasted red peppers or sun-dried tomatoes as a filling. Or, add a touch of sweetness by using dates or figs. The possibilities are endless!
6. Consider Seasonal Ingredients
One way to elevate your anchovy-wrapped olive recipe is by using seasonal ingredients in your filling. For example, in the summer, you can add fresh basil or cherry tomatoes to the mix. In the fall, try using roasted butternut squash or caramelized onions.
7. Don't Be Afraid To Mix And Match
Finally, don't be afraid to mix and match different ingredients when making your anchovy-wrapped olives. Combining flavors and textures can create a truly unique and tasty appetizer that will impress your guests.