I know that it is a bit cheeky to consider this dish worth a recipe, but I love this combo so I feel the need to tell the world about it.
Preparation time:15 minutes + 20 minutes (for peppers from scratch)
Quantity: This mix makes enough olives to keep any guests happy for a while!
1. As usual, try to find good quality ingredients
2. The roasted peppers can be done from scratch on your own home by roasting the skin on the gas fire. You need some sort of bbq tongues to avoid getting burned but otherwise it is not too difficult. Just make sure that you keep on moving them in order for them to roast evenly.
3. As you will not be cooking with the oil, you will taste the difference more than usual, therefore virgin olive oil (from the first press of the olives)will work better.
1 tin of stone less black olives in water
1 tin of stone less green olives in water
2 red roasted peppers
1 small pack of whole almonds peeled
2 table spoons of olive oil
1 coffee spoon of dry oregano
1 pinch of salt
Once you have removed the water from the green olives, stuff them with the almonds. Place them in a Tupperware.
Remove the liquid from the green ones and mix.
Slice the roasted peppers in thin strips and mix them too.
Finally add the olive oil, the oregano and salt. Close the Tupper and SHAKE it!
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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