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Stuffed olives are classic Spanish tapas. In this recipe green olives are stuffed with feta cheese, almonds, onion, and garlic.
1 person made this
- 30 blanched almonds
- 120g crumbled feta cheese
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 30 green olives, pitted
MethodPrep:30min ›Cook:3min ›Extra time:8hr15min › Ready in:8hr48min
- Toast almonds in a frying pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Allow to cool
- Combine feta cheese, onion, and garlic in a small bowl. Add olive oil and mix into a smooth paste.
- Spoon a little bit of feta mixture into each olive and place an almond inside. If almonds are large cut them in half. Refrigerate 8 hours to overnight before serving. Serve with toothpicks.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Oven baked olives seasoned with rosemary and olive oil are the perfect appetizer for any occasion! Simple, quick, and using only a few ingredients, this will become the go-to recipe for your next gathering.
This is a simple recipe using a mix of Greek and Spanish olives, but you can use any kind you like.
Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.
Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.
Easy olive recipes
This one-pan puttanesca make a really easy midweek meal for one. The pasta soaks up the flavours, and the starch from the pasta makes the sauce rich and creamy. It also makes for less washing up.
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This summery Italian one-pot is easy to make and freezes brilliantly, plus, it’s low cal and gluten free. The recipe is easily halved if you only want to serve 3-4 people.
We love cornbread, and with this recipe for mini herb, green olive and buttermilk cornbreads we’ve made it even better. They’re really easy to make, are ready in under an hour but look really impressive.
Deep-fried stuffed olives
A deliciously moreish appetiser, these deep fried olives are stuffed with oozing cheese, cured meats and anchovies. The garlic mayo with saffron adds a Spanish kick.
Warm olives with pickled lemon and fennel
This recipe makes a quick but impressive snack to serve with drinks. Heating the olives makes them absorb more flavour without having to marinade them for ages.
Got 10 minutes to spare? Ditch the jar and make your own Provençal tapenade instead. Spread over toasted baguette for lunch or stuff into poultry for a main course.
Slow-cooked squid with olives and tomatoes
This easy recipe needs a little TLC to put together but it’s well worth the effort! For the ultimate comfort food, serve this herby tomato fish dish with a hunk of freshly toasted ciabatta.
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Serve grilled tuna with a green olive salad and new potatoes on the side for a healthy midweek meal.
Green olive and new potato pizzas
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Steak, olive and tomato salad
Looking for a simple midweek meal? Try this super succulent steak, tomato and olive salad. It’s quick, easy and full of flavour.
Chicken traybake with olives, lemon and orzo
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Olive linguine with savoy cabbage and feta
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Chilli-salt salmon with chopped olive salad
Check out this quick and simple marinaded chilli-salt salmon. This colourful recipe is not only easy to make it’s low in calories, too.
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This recipe for cod, cherry tomato and green olive tray roast is so quick and easy to prepare but looks impressive when you pull it out of the oven. Serve with a big bowl of buttered orzo.
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Penne pasta makes an easy midweek meal, and this healthy, raw tomato sauce makes it even quicker. With added olives, capers, garlic and chilli, it’s fresh and full of flavour.
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Check out this poussin recipe with preserved lemons and olives. This easy dish makes a great alternative to any weekend roast recipe. Serve with freshly chopped tabbouleh salad and a smooth saffron yogurt.
Muffaletta sandwiches are packed with cured meats and olive salad. If you’re going on a picnic or just fancy making a seriously good sandwich, this stacked southern US super-sandwich from The Lockhart in London is for you.
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Italian deli salad
This Italian deli-inspired salad is super-quick and really easy to make but it delivers those big, bold Italian flavours. Most of the ingredients will already be in your store cupboard, making a great midweek meal.
Stuffed olives are also called Olive all’Ascolana in Italy and they are made throughout the South for local village celebrations. The origins of stuffed olives date back to 1800 when cooks would come up with elaborate creations for the nobility.
To vary the meat recipes, which were quite abundant in rich families, the cooks created this olive-based dish, with minced meat and spices and herbs.
These olives were then fried and served hot to the aristocrat who appreciated the recipe so much they introduced it to court banquets and private lunches.
As the years went by and the masses became wealthier, stuffed olives became more widespread across the social barriers and today they are a must-have item for celebrations throughout Italy.
4. Red Sangria
We all know a feast is not complete without wine! Sweet and fruity with a bit of a punch, red sangria is the best tasting booze in my book.
While sangria is often associated with Spain, it originated in France and England.
But it has a similar, but much simpler, version that locals like to drink, called tinto de verano.
Regardless of its origins, red sangria is still 100% delicious and refreshing. Also, it&rsquos super easy to make!
All you need is to mix red wine, orange juice, and fruit slices, and voila!
Very tasty, I used toasted baguette rounds instead. Great recipe and very easy to make.
always a hit at my annual christmas party. i never use scallions and rarely use sherry. i also mix the parm rather than sprinkling on top. like the person from norfolk says, don't forget them! i always end up having an extra crispy first batch because i always forget. cutting the bread with a cute cookie cutter is also a nice touch. looks/tastes like more work than it is.
Skip the toasts--this is a great dip for crackers, to fill celery or endive leaves, on bagel chips, whatever. I used reduced fat, whipped cream cheese and that made blending even easier. Super yummy! Might add some sun-dried tomatoes next time, esp if I don't have the roasted red peppers on hand.
Have made this recipe so many times and always get raves. Don't add the sherry because one of my group is AA. It is delicious.
Easy and really delicious!
Awesome! Used both green olives and black olives to tone down the salt. this was fabulous! My family eat a double batch for Christmas Eve! Recipe is a keeper!
I made this for Christmas Eve. My family loves olives. I used both green and black- black to tone down the salt. I also used a Christmas cookie cutter to make it fun! I made a double batch and every last one got eaten! Fabulous. This is a keeper!
big yawn. if you're looking for a special hors d'oeuvres, keep searching. very bland.
Easy, different, tasty if a bit salty, but that's probably the idea for something to be served with drinks. My husband refuses to eat olives but was fooled by the appearance and loved the canapes, as did our guests.
Made these for a cocktail party and they were a hit. I cheated in a couple of ways: used Melba Toasts for the base, and mixed in the parmesan in with the topping and didn't bother heating them. They still turned out great and I got lots of compliments and requests for the recipe!
This bite size canape was delish. The 1 1/2 inch cookie cutter size was perfect for popping in your mouth. The toast was perfect. I used a loaf of Franz white bread, but you only get 4 cuts out of a slice of bread. I will use the toast idea for other toppings too. By mistake, I mashed the Parm. Cheese with the cream cheese mixture and I still thought it was wonderful. I also sprinkled a bit of finishing salt on them. Maybe by including the Parm cheese it toned the saltiness down so the finishing salt was nice. Per another review, I also used roasted red pepper from the jar. I will def. make this again!
I made this for Christmas, but it didn't get served. I kept it sealed in the fridge and it was still good on New Year's Eve, so I served it with Wheat Thins Toasted Crisps in Veggie flavor and it was excellent.
I made this for my family coming in to visit, my dad and step-mother are very picky. So when they raved about them and asked what was in them I was more than happy to share! Of all the appetizers I made. I really should have doubled this! They go very very fast.
These are really good -- and they freeze well, which is an added bonus.
Yep, they're good. I used an olive oil pump sprayer to coat the bread rounds, which worked well and I can tell myself that the oil mitigated the rest of the animal fat in the canapes. I made them for a party and they simply vanished! I plan to try using red Ahaheim chiles to spicy things up, but the canapes are quite good with bell pepper.
Pretty good guests liked it, but the "toasts" disappointed me. They were chewy (I made them a day in advance.) I used firm bread from the bakery. Maybe that bread was too good for this recipe.
I usually try to make recipes exactly as written the first time, and then tweak it the next time. This hors d'oeuvre is a star and I wouldn't change a thing!
This was great! I used phyllo cups instead of toast, but I followed the rest of the recipe exactly. I defintely will make these again.
Try these. Very pretty, unique and tasty. Even after an hour on the buffet table, still good.
I first made this about 8 months ago. Ever since I have made it numerous times. I did not add the scallions, and sometimes I use port. I also use lowfat cream cheese instead of regular.Great recipe.
Very tasty mix of ingredients and especially good on the toasted bread. Made as stated in the recipe except without the sherry, as I didn't have any on hand. Don't think it made much difference. Will be making this again.
Another wonderful hit from Epicurious. Preparation time was less than 15 minutes. I would not change a thing. Guests were asking if they were shrimp or crab - unbelievable! Linda
I only halfway made this recipe, just the dip and served it with crackers. So perhaps my rating isn't quite fair, but the mixture was pleasant but not outstanding. I also would lessen the amount of olives, as it was quite salty.
Have now made this several times, always a hit and always turns out very well.
Maybe just the combination of flavors but it didn't do much for me. The toasts were great as described but the olive mixture just didn't send me.
Tapas Recipes Using Olives
What are tapas?
Tapas are small Spanish savoury dishes, typically served with drinks at a bar. However, as with all good food, it has evolved and you&rsquoll find tapas bars and restaurants around the world, and the tapas themselves have become more sophisticated from their humble origins. Combining several tapas dishes can become a full meal and a very good one at that. My husband and I had one of our very first dates at a local tapas restaurant, and so is a cuisine that is dear to us.
The word &ldquotapas&rdquo is derived from the Spanish verb tapar, &ldquoto cover&rdquo, and the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry. &ndash Wikipedia.
To me, tapas are little plates of food to be enjoyed and shared with friends and family. I liken it to a Greek meze, which is a very similar concept. Sharing lots of different dishes as a main meal is one of my favourite ways of dining.
Tapas can be hot or cold, and include foods as simple as olives, bread (with olive oil for dipping), meats, and cheeses, to other delicacies like fried potatoes- patatas bravas, fried squid &ndash calamares, anchovies &ndash boquerones, chorizo cooked in red wine &ndash chorizo a la riojana, and tortilla española &ndash an omelette with potatoes.
- Spain is the top olive exporting country in the world, with the UK as one of the main destinations.
- Olives have been at the heart of the culture and cuisine in Spain for more than 2,000 years.
- Olives date back as far as the 1st millennium BC when Phoenicians introduced the olive tree in the Iberian Peninsula. Thereafter, Romans and Arabs developed the crops using more intensive methods and it was the first Spanish colonized who brought the olive tree to America.
- Spanish olives are a great source of oleic acid, iron & vitamin E, as well as containing no harmful fats.
- Eat olives and live Spain in every bite!
The Difference Between Green and Black Olives
The primary difference between green and black olives is simply the point at which they are harvested. Green olives are picked before they are ripe, while black olives are allowed to ripen on the tree. &ndash Today I Found Out
National Picnic Week
With National Picnic Week coming up this 21st-30th June, why not add exciting and bold flavours to your picnic using Spanish olives? With their versatility, Spanish olives are a great way to inject flavour into a multitude of dishes, both savoury and sweet. And thanks to this, olives are the perfect partner for enjoying at picnics, a great ingredient for using in recipes that are simple to make, picnic-friendly and absolutely delicious.
Popular varieties of Spanish olives include Hojiblanca, Gordal, and Manzanilla, all of which are great when eaten on their own, as part of tapas, or included in the picnic-friendly recipes below. Olives are packed full of vitamins, oleic acid, and iron, and are sweet, salty, acidic and bitter, meaning they are a healthy and flavorsome addition to any picnic.
Thanks to Olives from Spain for providing the recipes below. They show the different ways you can incorporate olives into your picnic this Picnic Week.
For more foods to take out on a picnic, check out: 50 Picnic Recipes
Spanish Peasants Potato Salad | Ensalada de Patatas Campesina
This Spanish Peasants Potato Salad is packed with so many great flavors, it´s made with simple everyday ingredients and effortless to put together. The perfect side dish for your next summer bbq.
This is a dish that dates back all the way to the early 17th century. Created by Spanish peasants, that grew their own ingredients in land. Which made dishes like this easily accessible and very affordable.
The beauty of this potato salad, is that there is no mayonnaise. Instead, we add in a homemade dressing made of olive oil & vinegar. So not only is this potato salad super flavorful, but it´s also very healthy.
TIPS & TRICKS to Make this Recipe: The secret here is to boil your potatoes al dente. Which means they are fully cooked through but still have some texture to them. This way they don´t lose their shape and get mushy. It took me between 16 to 17 minutes to boil them this way. But every pan heats differently. So keep an eye on them after 15 minutes.
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Pull skin from chicken and trim off any visible fat. Turn slow cooker to low or high depending on how long you want to cook the chicken. Pour in sauce. Measure out olives, then roughly chop and add. Stir in onion, garlic, thyme, cumin and paprika.
Place chicken in mixture and turn to coat, then turn bone-side up. Push into the sauce. Cook on low 5 to 6 hours or high for 2½ to 3 hours, until chicken reaches 165°F (74°C).
Stir in sherry if you like. If you want to thicken sauce, remove chicken to a plate and cover to keep warm. Stir cornstarch with a couple tablespoons (30 mL) water until smooth. Add to sauce and stir often until thickened, about 5 minutes. Serve chicken on rice, pasta or boiled potatoes with the sauce spooned over top. A scattering of parsley makes a colourful garnish.