When I found out this weeks’ #SundaySupper theme was tapas I was one of the first to sign up a recipe. I have always loved tapas, and after experiencing the real thing in Spain a few months ago, it’s safe to say I’ll forever love them! There are many nights when I put together a few small plates for a light meal. It’s simple and fun to make a meal out of a bunch of easy to make items.

In Madrid the Mercado de San Miguel is an indoor covered market that serves all kinds of tapas and pinchos. Typically bars offer free tapas with a drink – they are small things like almonds, olives, and other nibbles. They also may have available 8-12 other small items served warm or cold available for a few euro each.

Bars in Spain serve beer, wine, and mosto a really delicious grape juice. I really don’t like juices but this is just excellent. I would drink mosto all day long! Back to the food. Pinchos are items served on a stick (pincho means thorn or spike). The two words, tapas and pincho can be seen used interchangeably. Small plates, though larger than a single bite are also called tapas. But, above all – these foods are meant to be shared. They are THE perfect party food.

Mercado San Miguel — Mercado de San Miguel – Madrid

I love making foods like this and can’t wait to take MarocBaba and the kids to Madrid to enjoy this food culture. But there’s no reason you can’t enjoy it at home too. A few weeks ago I found garlic infused olive oil at the olive souk in Marrakech. It’s a genius idea I’ve seen and thought of before but never executed. As soon as I opened the bottle of garlic I fell in love – it smelled so amazing, and so Mediterranean. This is a very, very simple dish that you can enjoy for your next tapas party, or afternoon snack.

To Make Garlic Infused Olive Oil

To make this you will need fresh, raw garlic, a glass jar with a tight seal, and the best quality olive oil you can find. Wash the jar with hot soapy water and allow to dry completely. Peel the garlic. You can either chop the garlic into pieces or leave whole. Fill the jar with garlic 3/4 of the way, and fill with olive oil. Seal. I store in the refrigerator as I don’t “can” the garlic so it can spoil.

Stuffed Green Queen Olives with Garlic Infused Olive Oil

Ingredients

12-15 extra large green olives
3 oz goat cheese or cream cheese
1 Tbsp chopped garlic (from oil mixture)
small handful chopped cilantro
1/8 tsp black pepper
1 tsp garlic infused olive oil+ 2 tsp

Instructions

If your olives have pits, remove them, trying to keep olives as much in tact as possible.
In a bowl mix together cheese, garlic, cilantro, black pepper, and 1 tsp olive oil.
Stuff olives with this mixture.
Place olives into a small baking dish and drizzle with an additional 2 tsp of olive oil. Bake in a 350F (220C) oven for 10 minutes to warm them up and melt the cheese slightly.
Serve warm with bread or toothpicks to pick up the olives.

Soni

Tuesday 21st of January 2014

Love how simple and delicious this sounds! I really need to visit Spain and taste the Real Tapas! You're lucky to have been there :)

Cindys Recipes and Writings

Monday 20th of January 2014

I love all kinds of olives and your stuffed ones sound so good!

Chorizo and Spicy Sweet Potato Tapas #SundaySupper

[…] Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes Black-Eyed Pea Cowboy Caviar from Shockingly Delicious Goan Beef Croquettes from Masala Herb Giardiniera Salad from Peanut Butter and Peppers Bacon Wrapped Calamari from Jane’s Adventures in Dinner Patatas Bravas from Supper for a Steal Caramelized Onion & Gruyere Bites from The Foodie Army Wife Agave Truffles from Killer Bunnies, Inc Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks Tomato Bread from girlichef Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca Herb and Citrus Marinated Olives from Magnolia Days Smoky Paprika Peppers from Small Wallet, Big Appetite Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake Gambas al Ajillo from Manu’s Menu Squid in Garlic Chili Olive Oil from Food Lust People Love Tortilla Española from The Not So Cheesy Kitchen Croquetas de Pollo from Cookin’ Mimi Low-Carb Salmon Croquettes from Yours And Mine Are Ours Bruschetta Topping from What Smells So Good? Herb Roasted Almonds from Curious Cuisiniere Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian Tortillita de Camarones from Cindy’s Recipes and Writings Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious Pocky Cake Pops from NinjaBaking.com Chorizo Filled Dates Wrapped in Bacon from I Run For Wine Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious. Shrimp and Chorizo Tapas from The Texan New Yorker Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP Chorizo with Spicy Sweet Potato Tapas from Soni’s Food Chorizo and Manchego Toast Tapas from Family Foodie Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Traditionfrom La Bella Vita Cucina […]

Shrimp and Chorizo Tapas #SundaySupper | The Texan New Yorker

[…] what’s on the Table: Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes […]

Giardiniera Salad #SundaySupper

[…] Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes […]