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Boquerones With Green Olives and Orange

5.0

(2)

Boquerones With Green Olives and Orange served in a shallow bowl
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Tim Ferro

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.

Recipe information

  • Yield

    6–8 servings

Ingredients

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

  1. 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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