Make Delicious Tapas-Style Olives With Leftover Sardine or Anchovy Oil
Keeping a jar of anchovies or sardines in the closet is a good option. Unless you’re a ninja turtle, you’ll probably appreciate the spicy and salty kick they give to sauces, salads, and even pizza. If you’ve drained the oil and tossed it in, don’t do it; it is the ideal partner for warm garlic olives.
The idea comes from the Food 52 recipe , which uses a whole can of anchovies – fish, oil, and everything – and sizzles them alongside plump, juicy olives for a salty tapas-style snack.
I’m sure the crispy fish would be a good addition, but if it’s meant for another dish, set aside the fragrant packing oil and heat it in a skillet with garlic, rosemary, chili flakes, and of course olives. Serve with white wine and crispy bread and be happy. (Unless, again, you are not a ninja turtle, in which case you should go eat marshmallow pizza or something.)