Spanish Fly Olives, Almonds and Anchovies

December  2, 2013
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  • Serves Everyone
Author Notes

This is an hors d’oeuvre I came up with on short notice for a small group of friends before dinner. The ingredients are simple and you can plate it in two minutes. The key ingredient would be boquerones, white, pickled anchovies. Don’t even think about subbing cheap “pizza” anchovies. Be careful, as this also works as an aphrodisiac. —pierino

What You'll Need
  • Green olives such as Castelvetrano, Picholine or Luques
  • Marcona almonds
  • Boquerones
  1. Onto each serving plate spoon out some olives
  2. Sprinkle over with Marcona almonds
  3. Cross two boquerones on top
  4. Repeat as needed for as many plates as you need to serve.
  5. Easy right?

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Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

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