250g Gordal olives, pitted

30g tinned anchovies, drained of oil and cut in half

2 tsp strips lemon zest

½ tsp dried oregano

2 tbsp extra virgin olive oil

Freshly ground black pepper



Roll up the anchovies and stuff a half into each olive.

In a bowl, add the lemon zest, oregano, olive oil and black pepper and gently toss through.

Marinate for at least 2 hours before serving.