Olives in anchovies
Votes: 1
Time: 5 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
These briny little things are made with just two ingredients, but they'll delight you with their rich flavor. The anchovies infuse the green olives with garlic and bright umami notes, making them a perfect appetizer. Secure each anchovy-studded olive with a pretty skewer or toothpick, arrange on a platter, and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 anchovy fillets
- 12 green olives stuffed with garlic
We recommend
Cooking the dish according to the recipe:
- Place 12 anchovy fillets on paper towels and gently pat dry.
- Wrap each anchovy around a garlic-stuffed green olive, then pierce with a toothpick or skewer.
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