Boquerones With Green Olives and Orange
Serving fancy anchovies with olive oil and bread is a well-trod last-minute entertaining move—and for good reason. Those tiny briny fish feel fun and fancy, and all you have to do is plop them on a plate. That is, unless you want to take the simple snack to the next level. Here boquerones (white anchovies, though you could use any variety) get a shower of garlic-and-orange-infused olive oil, buttery Castelvetrano olives, thinly sliced red onion, and a dash of sherry vinegar to create a stunner of a dish to set out before a party. The whole thing takes less than...
Serving fancy anchovies with olive oil and bread is a well-trod last-minute entertaining move—and for good reason. Those tiny briny fish feel fun and fancy, and all you have to do is plop them on a plate. That is, unless you want to take the simple snack to the next level. Here boquerones (white anchovies, though you could use any variety) get a shower of garlic-and-orange-infused olive oil, buttery Castelvetrano olives, thinly sliced red onion, and a dash of sherry vinegar to create a stunner of a dish to set out before a party. The whole thing takes less than 15 minutes to complete; serving crusty bread on the side for piling with fish and dragging through the flavorful oil is a must.
Ingredients
6–8 servings
10–12
boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish
1
orange, zest removed in wide strips, orange halved
4
garlic cloves, smashed, torn
⅓
cup Castelvetrano olives, smashed, pitted, torn
¼
cup extra-virgin olive oil
Kosher salt
1
Tbsp. sherry vinegar or red wine vinegar
½
small red onion, thinly sliced
Flaky sea salt
Freshly ground black pepper
Country-style bread, toasted (for serving)
Preparation
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Step 1
Arrange 10–12 boquerones (marinated white anchovies), oil-packed anchovies, or other cured fish on a medium plate. Heat wide orange zest strips, 4 garlic cloves, smashed, torn, ⅓ cup Castelvetrano olives, smashed, pitted, torn, and ¼ cup extra-virgin olive oil in a small saucepan over medium-low, shaking pan occasionally, until orange zest is curled up and crisp at edges, garlic is barely golden, and oil is gently sizzling, 8–10 minutes. Season with kosher salt.
Step 2
Pour oil mixture over boquerones. Squeeze juice of 1 orange half over; reserve remaining orange half for another use. Drizzle 1 Tbsp. sherry vinegar or red wine vinegar over. Scatter ½ small red onion, thinly sliced, on top and season with flaky sea salt and freshly ground black pepper. Serve with country-style bread, toasted, alongside.
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James Anderson
