Mike & Cindy Armstrong
Armstrong Anchovy Stuffed Olives
What it is
These are green olives that have been pitted and then stuffed with anchovy paste. The olives are typically brined, which gives them a salty flavor. The anchovy paste adds a distinct umami and savory depth to the already briny olive. They are a popular appetizer and snack item, often found in jars or cans.
How people cook with it
These olives are a versatile addition to many dishes and can be enjoyed straight from the jar.
- Garnish for cocktails
- Add to antipasto platters
- Incorporate into pasta salads
- Top pizzas or flatbreads
When using these olives, you can drain them from their brine and add them directly to your preparations. They are excellent chopped and mixed into a creamy dip or spread. For a more integrated flavor, you can leave them whole and stud them into roasted meats or poultry before cooking. Their intense flavor also makes them a great addition to savory baked goods, like focaccia or savory muffins. They can also be sliced and added to sandwiches for an extra punch of flavor.
How it differs from similar foods
Compared to plain green olives, these are distinguished by the addition of anchovy paste. This creates a much more complex flavor profile, introducing a savory, slightly fishy, and umami element that is absent in un-stuffed or differently stuffed olives. The brine also contributes to their saltiness.
Who it is for
Home cooks and entertainers who enjoy adding bold flavors to their meals and appetizers.
How to keep the rest
After opening, it is best to keep any remaining olives refrigerated in their original brine. Ensure the olives are fully submerged in the brine to prevent them from drying out. They should be consumed within a few weeks for optimal freshness and flavor.