Boquerones in Olive Oil

Boquerones in Olive Oil

These silky Spanish white anchovies marinated in olive oil are the ultimate effortless elegance for any grazing table. No cooking needed—just pure, melt-in-your-mouth texture and bright, briny flavor. Perfect alongside crusty bread, Marcona almonds, and quince paste, they bring a taste of the sunny Spanish coast to your gathering. With minimal ingredients and prep, this classic tapa impresses every palate.

Ingredients:

  • 1–2 tins of boquerones (white anchovies)
  • ¼ cup high-quality extra virgin olive oil
  • 1 lemon (juice and zest)
  • Pinch of salt and freshly ground black pepper
  • Pinch of chili flakes (optional, for a little heat)
  • 1 fresh baguette, for serving

Play by Play:

  1. Carefully remove the boquerones from their packaging and arrange them in a neat crosshatch pattern on a serving plate.
  2. Generously drizzle with the extra virgin olive oil—about ¼ cup or more if your heart desires.
  3. Add a squeeze of fresh lemon juice, sprinkle the lemon zest, and season lightly with salt, pepper, and chili flakes.
  4. Serve immediately with fresh baguette slices for dipping and enjoying.

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