Makes 24

Little darlings, these tiny eggs look lovely on small salad spinach leaves. Olivada is my favorite topping; but for simplicity, you can simply top the boiled egg halves with thin strips of kalamata olives or minced fresh chives; or you can combine the yolks with mayonnaise and a dash of salt and pepper to make miniature deviled eggs. Keep a few of the mottled-shelled boiled eggs intact for garnishing the plate.

You'll find quail eggs in specialty markets and in some supermarkets.

For the eggs

15 quail eggs (see Tip)

For the olivada

¼ cup finely chopped black olives
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1 tablespoon minced fresh chives
Red pepper flakes to taste
Salt to taste
Freshly ground pepper to taste
24 capers, drained, rinsed, and patted dry
24 small fresh salad spinach leaves
Tiny sprigs of fresh thyme for garnish (Use the tiny leaves attached to tender stem tops so they can be eaten with the eggs.)

Place the quail eggs in a small saucepan and cover with cold water. Bring the water to a boil over high heat. As the water heats, gently stir the eggs occasionally. Reduce the heat to medium and cook the eggs for 3 minutes, gently stirring occasionally. (Stirring will keep the yolks in the centers of the boiled eggs.)

While the eggs are cooking, prepare a pan of cold water. When the eggs are done, use a slotted spoon to transfer them to the water. Let stand until completely cool, about 3 minutes. (The cold water bath will prevent the peeled eggs from having flat ends.)

Meanwhile, process all the olivada ingredients in a food processor until smooth. Add red pepper flakes, salt, and pepper to taste.

To peel each egg, lightly tap it on all sides on a hard surface, then use the palm of your hand to roll it gently. When the shell begins to crack, carefully peel the egg, removing both the membrane and the attached shell.

To serve, use a sharp knife to halve 12 of the eggs. Between eggs, wipe the knife blade with a damp towel to remove any yolk that clings.

Lightly sprinkle each egg half (yolk side up) with pepper. Top each with a small mound (about ¼ teaspoon) of the olive mixture. Top with a caper and a sprig of herb. Arrange the eggs on a plate atop individual spinach leaves.

Spoon any extra olivada into a small bowl to serve as a spread for crackers or small toasts.

Advance preparation

Olivada will keep for up to 2 days in a covered container in the refrigerator. The eggs can be cooked up to 1 day in advance; refrigerate. Once peeled, the eggs can be held for up to 6 hours in an airtight container in the refrigerator. Slice the eggs and assemble the appetizer up to 1 hour before serving. Serve at room temperature.