Gordal Olives & Anchovies
Big olives, bold anchovies, bread
Gordal olives — the largest Spanish olive variety — served alongside premium Cantabrian anchovy fillets, a drizzle of EVOO, and picos or bread. This is the simplest possible tapa that still feels generous. Two bowls, one bread basket, done.
Ingredients
- Hand made picos camperos in a wood fired oven. 6 bags.
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- Premium Hand-picked Queen "Gordal" Olives from Andalucia (Currently Pitted) | 13 oz
Preparation
- Drain gordal olives and place in a wide bowl. Drizzle with EVOO and a sprinkle of smoked paprika.
- Arrange anchovy fillets on a small plate. Drizzle with their own oil from the tin.
- Serve with picos camperos or sliced baguette for pairing bites.
- Eat by alternating: one olive, one anchovy on bread, one olive. Repeat.
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