Stuffed Olives with Ahi Anchovy Capers and Lemon

Stuffed Olives with Ahi Anchovy Capers and Lemon

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Toast the season and add warmth and cheer to your holiday celebrations with the gourmet paring of the stuffed olives filled with ahi tuna, anchovies, capers and lemon with an Ultimate Martini Cocktail.

This recipe pairs well with the BOMBAY SAPPHIRE® Ultimate Martini Cocktail

Recipe by Jonathan Lindenauer, Bon Appétit Chef de Cuisine, courtesy of BACARDI U.S.A.


  • 1/4 pound ahi tuna, finely chopped
  • 6 salt-cured anchovies, finely chopped
  • 1 teaspoon chopped capers
  • 1 teaspoon lemon zest
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 10 large brine-cured olives, pitted


  • 1 Mix all stuffing ingredients with lemon juice and olive oil.
  • 2 Season with salt and pepper.
  • 3 Stuff filling inside olives and serve.


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