With our upcoming Tapas and Pinxto course we’re all finger food crazy. Here’s some inspiration in case you were thinking of joining us.

Olive Caviar

Serves 8


150g black olives, pitted

4 canned anchovy fillets in oil, drained

1½ T capers, rinsed

2 T olive oil

toast or savoury crackers

Put half the olives, anchovies and capers into a blender or food processor and blend until they form a paste, then remove and set aside. Repeat with the remaining ingredients. Combine both portions of the paste in a bowl, then slowly beat in the oil. Cover with plastic wrap (clingfilm) and store in the refrigerator until ready to use. Serve spread on toast or crackers.

Recipe from The Book of Tapas by Simone & Ines Oretga