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Black olives with anchovy paste and capers

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Ingredients for 1 servings:

  • 2 jars of black pitted olives
  • 1 tube(s) anchovy paste
  • 1 jar capers

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great as an antipasti or as a snack between meals

Fill pitted olives with a little anchovy paste, seal the hole with a caper, and you’re done! The olives prepared this way can be stored in the olive or caper brine—depending on your preference!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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