Vegetarian Anchovy-Stuffed Olives
Add a plant-based twist to a classic appetizer with these irresistible Vegetarian Anchovy-Stuffed Olives! Perfect for vegans and vegetarians alike, this recipe swaps traditional anchovies for a flavorful nori-based paste, blending seaweed, kalamata olives, capers, and garlic with zesty lemon juice and umami-packed tamari. The result is a beautifully briny and herbaceous filling that perfectly complements the buttery texture of large green olives. Quick to prepare in just 20 minutes with no cooking required, these stuffed olives make a sophisticated addition to any party platter or tapas spread. Serve them fresh or prepare ahead—they’re as versatile as they are delicious!
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Recipe Information
Ingredients
- 24 pieces large green olives, pitted
- 2 sheets nori seaweed sheets
- 2 tablespoons capers
- 0.5 cup kalamata olives, pitted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon tamari or soy sauce
- 0.5 teaspoon dried oregano
Instructions
Start by preparing the plant-based anchovy paste. Tear the nori sheets into small pieces and combine with the capers, kalamata olives, olive oil, lemon juice, minced garlic, tamari, and dried oregano in a food processor.
Pulse the mixture until it forms a thick, cohesive paste. You may need to stop and scrape down the sides of the processor to ensure all ingredients are evenly combined.
Taste the paste and adjust seasoning, if necessary, adding more lemon juice or tamari to your preference.
Using a small spoon or a piping bag, stuff each pitted green olive with a small amount of the paste. Be careful not to overfill, as this could cause the olive to split.
Once all the olives are stuffed, arrange them on a serving platter. These can be served immediately or stored in an airtight container in the refrigerator for up to two days.
Enjoy your vegetarian anchovy-stuffed olives as a delightful appetizer or part of a tapas spread.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4559 mg | 198% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
