Boquerones Piquillos Olives

Boquerones w/ Piquillos & Olives

Sarah MickeyAll Recipes, Boquerones Recipes, Chile Recipes Leave a Comment

Boquerones with Piquillos & Olives Tapas

Makes 5 Servings

These tapas are smoky, sweet, fruity & savory with the umami-rich body of boquerones (white anchovies).

Boquerones w/ Piquillos & Olives
  • Five Baguette Slices, toasted
  • 5 Piquillo Peppers, drained, deseeded & diced
  • 10 Boquerones, drained, rinsed & gently patted dry
  • 5 Arbequina Olives
  • Smoked Arbequina Olive Oil



Drizzle the boquerones with the smoked olive oil & gently turn them to coat.


Form the diced piquillo into quenelles (how to make quenelles). Put one on top of each bread round.


Encircle each quenelle with two of the boquerones fillets (one on each side).


Move the constructed tapas to a serving plate. Top each one with an arbequina olive. Serve.

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