Stuffed Green Olive Burgers
Photography by Manja Wachsmuth.
No buns here, just big fat juicy olives halved and filled with your favourite antipasti ingredients, then skewered and ready to go.
INGREDIENTS
Large green olives (buy either pitted or with the stone, in which case you will have to halve and remove the pits yourself)
METHOD
Filling suggestions:
I’ve used a base layer of mozzarella then added 1 additional topping in each olive and a herb where relevant.
- Fresh mozzarella in whey, drained, sliced and then placed between kitchen towels to absorb excess water. Cut to fit the olives.
- Roasted and peeled red or yellow capsicums, sliced. (I used El Navarrico piquillo pepper strips)
- Tinned squid, sliced (I used Albo stuffed squid in American sauce)
- Chorizo sausage, sliced and pan-fried, drained on kitchen towels
- White or regular anchovies
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!