Piquillo Peppers and Garlic Olives

Three Quick Tapas for Summer Brunch

Jun 7, 2009 Jacqueline Church

Hand-picked, fire-roasted piquillos peppers are gems of the Spanish table. Luscious, umami-rich. "Fifth taste" pops in three satisfying tapas. Perfect for summer dining.

Shopping locally in a specialty foods store can turn up surprising bargains and wonderful gourmet finds. A large tin of lovely piquillo peppers was too well-priced to pass up. Turns out, the daunting can was easy to use up!

Piquillo Peppers Stuffed Two Ways and Thyme-Garlic Olives

So wonderful in two light summer tapas that a second tin was the only thing missing. Accompanied by garlicky, thyme-scented olives and a Navarra Rosé, piquillos make a perfect light, but satisfying, dinner or brunch.

From Navarra, Spain to your Table

Piquillo peppers are from a designated origin of Lodosa, Spain in the Navarra region, near Basque country. Some of the distinct characteristics of piquillo peppers include:

hand-picked and fire-roasted, packed in oil
they retain their shape
the peppers have a distinctive “peak” - some say like a bird’s beak at the end, hence the name “pico” or “piquillo” (has nothing to do with “picante” as is some mistakenly believe)
sweet, umami-packed flavor with a slight smokiness from the roasting (you’ll undoubtedly see flecks of charred skin in the oil)

Deep, Rich Flavor Makes Piquillos Perfectly Satisfying

Tapas’ ability to enchant us comes from the small bites of intense flavor. In this way piquillo peppers are perfect examples of tapas' charms. Because they retain their shape so well, they are also often stuffed and broiled or baked. Their sweet, slightly smokey flavor plays well off creamy cheeses, savory meats or salty flavors.

Piquillos Stuffed with Goat Cheese

Stuff goat cheese into piquillo peppers (about 1 - 1 1/2 TBSP per pepper)
Arrange three in a tapas cazuela or small oven-safe baking dish
Shave garlic cloves over the dish of peppers
Drizzle olive oil over peppers to taste - about 1 TBSP per pepper. It will be delicious for dunking bread.
A sprinkle of pimentón picante and sea salt.

Place under broiler, not too close, to warm cheese through and slightly toast garlic. This will infuse the olive oil with the garlic, pepper and cheese flavors. When oil is bubbling remove carefully from oven. Sprinkle with chopped fresh parsley.

Another Umami Rich Tapa: Piquillos with Tuna

Place olive oil in pan to warm. Add thinly sliced onion and garlic. Do not brown, but soften.
Add piquillo peppers 2-3 per person.
Add line-caught tuna (Wild Planet is a good choice) leaving good-sized chunks.
Toss with oil to warm through. Turn off heat.
Add sherry vinegar to pan (about 1-2 TBSP per serving), swirl to evenly distribute.

Serve with bread.

Thyme and Garlic Warm Olives

Olives are another umami-rich food. Together, these small bites contain satisfying flavors beyond the size of these tapas. Mixed olives can be enlivened by a few simple additions:

In a small frying pan with a heavy bottom, place mixed olives (6-10 per person assuming other tapas are being served, more if you want to place a bowl in the center for sharing) in pan with olive oil to coat well.
Place sprigs of thyme one per person in pan whole.
Add shaves of garlic and some red pepper flakes or Pimenton.

Shake over medium heat. Slowly bring olives, to up to warm temperature. Oil will begin to get fragrant. Remove from heat before garlic turns dark.

While you have the vegetable peeler out, shave a large garlic clove, smear cut side over bread and drizzle with olive oil. Run under broiler just to brown.

Serve with Tapas and with a Navarra Rosé.

For further reading:

Umami: The Fifth Taste, Kasabian and Kasabian, Universe Press, 2005
Cuisines of Spain, Teresa Berenechea, Ten Speed Press 2005

Other uses for piquillos:

add to paella,
add to corn, bean salads
add to egg dishes
eat in sandwich with cheese, greens

The copyright of the article Piquillo Peppers and Garlic Olives in Gourmet Food is owned by Jacqueline Church. Permission to republish Piquillo Peppers and Garlic Olives in print or online must be granted by the author in writing.