10:32 pm - Monday, April 6 2020
Home / Food / The Culinary Chase / olive and anchovy bites



olive and anchovy bites

olive and anchovy bitesWhen we invite friends over for dinner, it’s always a new menu.  And after many years of entertaining, this can seem as though there’s nothing new left in the tank!  Which is what it felt like last Thursday.  We had invited our good friends over for a bite to eat on Friday but the day before as I was musing what to make.  I suddenly realized my mind was in an entertaining funk. 

What to do?  I quickly scanned the bookcase for inspiration.  With over ninety cookbooks, surely there was something to ignite that culinary spirit.  My eyes wandered from Asian to Middle Eastern, to the Mediterranean and then something made me stop and pull out the food of Spain.  Its Moorish influences and new foods from America was just what I needed to erase the culinary funk I found myself in.  For one of the appetizers, I couldn’t resist olive and anchovy bites.  How could I go wrong with flour and butter as the base?  Even if you do not like anchovies, I can guarantee this recipe will have you reaching for more than one bite!

In Spain, when you go to a bar and order a drink, the waitstaff will serve it with tapas (small snacks).  The Spanish philosophy is, “Eat when you drink and drink when you eat”.  Traditionally tapas are complimentary when served with a drink.  Olive and anchovy bites naturally contain salt which helps stimulate thirst.

makes roughly 40
1 cup flour
1/2 cup cold butter, roughly chopped
1 cup finely grated manchego cheese
1/4 cup anchovy fillets packed in oil, roughly chopped
1/2 cup black olives pitted and roughly chopped

Preheat the oven to 400f (200c).

In a food processor add flour, butter, cheese, anchovies, olives, and pulse until the mixture forms a firm dough. Cover the dough in plastic wrap and chill 15 to 20 minutes. On a lightly floured surface, roll the dough out thinly. Use a cookie cutter and place on parchment-lined baking sheets. Bake 8 to 10 minutes until golden. Cool on a wire rack.  Seal in a container until ready to use.

The Culinary Chase’s Note:  Serve these with romesco sauce.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


green tomato chow chow

After a green Spring and Summer, autumn is a pretty time for me.  The deciduous trees and shrubs shed their leaves by showing off brilliant shades of yellow, orange and red.  I love how everything in life is cyclical starting with the...


roasted portobello mushroom soup

It wasn’t cold last week when I made this; I just wanted to slurp on homemade soup.  I had a package of portobello mushrooms that needed my attention before they spoiled.  Roasting the mushrooms brings out a rich and scrumptious...

Leave a Reply

Your email address will not be published. Required fields are marked *