10 min

    Recipe by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed. It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.

    8 people made this

    Serves: 4 

    • 3 tablespoons extra virgin olive oil
    • 1 garlic clove, finely chopped
    • 1/2 fresh red chilli, sliced
    • 3 tablespoons capers, finely chopped
    • 1 (50g) tin anchovy fillets, reserve the oil
    • 250g Spanish black olives, such as Aragon, pitted
    • 1 tablespoon oregano, chopped
    • 1/2 the zest and juice of a lemon
    • 1 pinch sea salt and freshly ground black pepper

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour. Leave to cool.
    2. Put all the ingredients together in a food processor and blend. Normally I use the oil from the anchovies. Be careful with the salt seasoning as the anchovies and the capers are quite salty.

    See it on my blog

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    Reviews in English (1)


    Really successful, I tweaked the recipe to make it fully vegetarian I need to adjust it a little more. We had it as part of a tapas dinner with friends.  -  11 Aug 2013