Spring

Spanish Fly Olives, Almonds and Anchovies

by:
December  2, 2013
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

  • Serves everyone
Ingredients
  • Green olives such as Castelvetrano, Picholine or Luques
  • Marcona almonds
  • Boquerones
In This Recipe
Directions
  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?

See Reviews

See what other Food52ers are saying.

Review
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.