Olives wrapped with cured anchovy are a favorite snack on a warm afternoon, enjoyed perhaps alongside a cocktail or a refreshing beer.
There is no rocket science or much art in making these, once you have access to salt cured anchovies, that are best and easily home made. Perhaps the only tricky part comes when desalting of the cured fillets in milk or water. Not a too short time as the fillets will taste too salty but certainly also not too long as the fillets may become mushy.
The art of making olives wrapped with cured anchovy
For desalting the anchovy fillets, immerse several fillets in a bowl or deep plate filled with water or milk. Check the taste of one fillet after 5 minutes. Leave them maximum 20 minutes. Dry the fillets on kitchen paper for a few minutes.
I prefer to use de-pitted olives that have been cured in some olive oil and garlic. The slightly salty and fatty taste of the cured anchovy pairs excellently with the slightly tart and salty olive. And this makes for an excellent and healthy snack.
- cocktail prickers
Olive wrapped with cured anchovy
- 20 salt cured anchovy fillets
- 20 olives de-pitted Kalamata or green olives preferred
- Take the salt cured anchovy fillets from the brine. Give them a quick rinse under running water and then let them soak for a few minutes in water or milk (there is little difference)
- Check the saltiness after a few minutes of soaking and do not over-do it
- Dry the fillets on kitchen paper for a few minutes
- Wrap each olive with one fillet and use a cocktail pricker to secure it
- Serve on a plate.
- I prefer the de-pitted green or the red purple Kalamata olives from Greece for this snack.
- If you do not have access to home made salt cured anchovies, then buy them in brine and follow the procedure described for desalting
- The olives are easily available from your deli or grocery store.