Spanish Stuffed Olive Tapas with Feta Recipe

Recipesfull introduces to you: Spanish Recipes. (Spanish Stuffed Olive Tapas with Feta Recipe). A great Spanish tapas recipe of stuffed green olives with feta cheese and almonds. It's easy to make but it takes some time to stuff those olives - the bigger the olives, the easier the stuffing.

Brief

Prep 30 mins

Cook: 3 mins

Additional: 8hrs15 mins

Total: 8hrs48 mins

Servings: 30

Yield: 30 servings

Spanish Stuffed Olive Tapas with Feta Recipe

Ingredients

30 blanched almonds

1 (4 ounce) package crumbled feta cheese

½ onion

minced

3 cloves garlic

minced

1 tablespoon extra-virgin olive oil

30 green olives

pitted

Pan Tomaca (Spanish Tomato Bread)

World Cuisine

Directions

Step 1

Toast almonds in a skillet over medium heat stirring constantly until lightly browned about 3 minutes. Allow to cool about 15 minutes.

Step 2

Combine feta cheese onion and garlic in a small bowl. Add olive oil and mix into a smooth paste.

Step 3

Spoon a little bit of feta paste into each olive and stick an almond inside. Cut very large almonds in half. Refrigerate before serving 8 hours to overnight. Serve with toothpicks stuck into the olives.

Nutritional Information

Spanish Stuffed Olive Tapas with Feta Recipe

Servings Per Recipe:30

Calories: 26

% Daily Value *

Protein: 0.9g 2%

Carbohydrates: 1.2g

Dietary Fiber: 0.4g 1%

Sugars: 0.4g

Fat: 2.1g 3%

Saturated Fat: 0.7g 4%

Cholesterol: 3.4mg 1%

Vitamin A Iu: 36.2IU 1%

Niacin Equivalents: 0.3mg 2%

Vitamin C: 0.4mg 1%

Folate: 2.3mcg 1%

Calcium: 27mg 3%

Iron: 0.2mg 1%

Magnesium: 4.7mg 2%

Potassium: 17.7mg 1%

Sodium: 86.2mg 3%

Calories From Fat: 18.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.