15 September 2013
Garlic Olives Stuffed with Ham
To marinate the olives place them in a cazuela (pitted olives work best) drizzle with a generous amount of olive oil and 2 cloves of crushed garlic per 400g tin of olives. Give it a good mix, cover and leave in the fridge overnight.
For the ham simply cut a few wafer thin slices then cut them into squares about 3x3cm, roll each square of ham starting with the corner first and then stuff it into the pitted olive, a little fiddley perhaps but well worth it as the presentation is unique and the flavour has a real punch! ~ Great for adding something different to the tapas party.