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Black and Green: Olives and Hazelnuts Appetizer Recipe

6 months ago

black and green

In the Basque region of Spain, pintxos are bite-sized delights. From the Spanish word “pincho,” it means food served and skewered best enjoyed for individual consumption. But for this recipe, the pintxos are served in a bowl, as black and green olives cooked for everyone’s delight.

 

Black and Green
Makes 5-6 servings

 

½ head Garlic, minced

3-4 Tbsps Olive oil

1 cup Pitted black olives, drained

1 cup, Pitted green olives, drained

1 cup Roasted hazelnuts (or almonds, pistachio, macadamia nuts)

  • Freshly-cracked black pepper or chili flakes, to season

 

  1. In a sauté pan, sweat the minced garlic in olive oil over low heat. As it clears, increase the heat a little until it browns but not burnt.
  2. Add pitted olives and toss around until heated through and remaining liquid evaporates.
  3. Add the hazelnuts and toss until mixed. Sprinkle a bit of freshly cracked pepper or chili flakes if you prefer. Transfer to a serving platter and serve together with other tapas and pintxos.

 

Note: The olives and nuts should just be coated with garlic-olive oil. Do not fry the olives or make them swim in oil.

 

Recipe by Chef Giney Villar
Photographed by Miguel Abesamis of Studio 100

 

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