Gordal olives stuffed with anchovies and marinated in olive oil, lemon zest & oregano

We tend to normally think of olives as just a snack whilst you wait for your main meal José changes this by showing you how to make them the centre piece of your table. 

A great  appetizer !

Recipe by José Pizarro

                  

Ingredients:

250g Gordal olives, pitted

30g tinned anchovies, drained of oil and cut in half

2 tsp strips lemon zest

½ tsp dried oregano

2 tbsp extra virgin olive oil

Freshly ground black pepper     

Preparation:

Roll up the anchovies and stuff a half into each olive. 

In a bowl, add the lemon zest, oregano, olive oil and black pepper and gently toss throughly, allow to marinate for at least 2 hours before serving.