Light bites / RICETTI
Maltese stuffed olives
Large green olives with a tuna and anchovy filling.
◷ 35 min / 6 servings
Method
- Rinse and drain olives. Cut a small slit along each one.
- Mash tuna with finely chopped anchovies and capers.
- Add crumbs, parsley, oil and lemon zest to form a firm filling.
- Press a little filling into each olive and gently close. Refrigerate until serving.
✳ From the kitchen
These are for fresh serving, not jar preservation.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.