Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Olives & Peppers on a Pick with Scallion Vinaigrette

Scott Phillips

Yield: Yields about 40 skewers.

Servings: eight.

These little skewers are good with just olives and peppers, or you can add a third element, such as pickled onions or feta.

Ingredients

  • 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 small scallion, white and light green parts very thinly sliced (to yield 1 tablespoon)
  • 1/2 tsp. chopped fresh thyme leaves
  • 1/2 tsp. seeded, minced red serrano chile or jalapeño
  • Kosher salt and freshly ground black pepper to taste
  • 7 jarred piquillo peppers or 2 jarred roasted red peppers
  • 40 small pitted green olives (from about a 2-1/2-oz. jar)
  • 40 pickled sour cocktail onions (from about two 3-1/2-fl oz. jars) (optional)
  • 12 oz. feta (creamy feta holds together better than dry, crumbly feta), cut into 1/2- to 3/4-inch cubes (optional)

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 200
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 40
      Sodium (mg): 840
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 6

Preparation

  • Finely grate enough of the lemon zest to get 1/4 tsp. packed zest. Cut the lemon in half and squeeze to get 2 Tbs. of juice. Put the zest and juice in a small bowl. Whisk in the olive oil, scallion, thyme, chile, and salt and pepper to taste. Let the vinaigrette sit for at least 20 min. (or up to 12 hours in the fridge; bring to room temperature before using) to meld the flavors and soften the scallion.
  • Cut the peppers lengthwise into 1/2-inch-wide strands, then cut the strands in half crosswise—you’ll need 40 pieces of pepper. Fold a piece of pepper in half and thread it onto a toothpick. Spear an olive onto the pick. Then spear either an onion or a cube of feta on the end, if using. Set the pick in a shallow serving dish. Repeat with the remaining ingredients. If not serving right away, refrigerate
  • About 30 minutes before serving, give the vinaigrette a good whisk to emulsify as best you can, then drizzle it over the olive picks.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks