Anchovy Fillets with Green Olives

Sweet, white anchovies, also called Boquerones, are harvested from the Cantabrian coast in Northern Spain. Wrapped around stuffed green olives and immersed in a delightful blend of oil and vinegar, these dainty fish are a true Mediterranean delicacy. A favorite in Spain, these little anchovies are highly regarded for their intense and delicious flavor and star in many of Spain's classic dishes.

Fresh anchovy fillets, start with flesh that’s a rather dark color. To season and lighten them, they are first submerged in a saltwater bath followed by a prolonged dip into white vinegar. Allowing them to soak in these two liquids lightens their color, and of course, infuses them with a delicious tart taste. Finally prepped, the anchovies are then wrapped around plump green Picholine olives stuffed with red pepper. The olive's nutty taste and buttery smooth texture, balance the sharp salty anchovies. Finally shaped and ready, they are transferred into a marinade of olive oil and vinegar that is seasoned with garlic.

Thanks to this very specific preparation, the Boquerones are able to build up layer after layer of flavor for one truly delicious bite. Lightly cured, the anchovies keep their shape beautifully, making them perfect for presentation and an elegant addition to your tapas lineup. Try them today for a tasty and traditional taste of Spain.