Try the most famous bar bite in San Sebastián: the Gilda Pintxo – a culinary masterpiece that pays homage to high-quality, delicious simplicity. This renowned snack features the bold trio of pickled guindilla pepper, umami-laden anchovy, and buttery manzanilla olive, creating an explosion of flavor that transcends the sum of its parts.

Six anchovy, olive and guindilla pepper skewers on a marble cake stand with a background of tinned seafood

Legend has it that the Gilda Pintxo originated at Bar Casa Vallés and was named after Rita Hayworth's character in the film Gilda. Some attribute the association to the dish's spicy kick while others say that, when stood up, a Gilda looks like Hayworth's silhouette (thoughts?). Regardless, these delectable pintxos have endured and are beginning to make their mark on American appetizer and bar menus.

What Is A Pintxo?

Pintxos, pronounced "pin-chos", and meaning thorns or spikes, are one-bite treats prevalent in the bars of northern Spain. Pintxos are usually smaller than tapas but there can be overlap. Check out tuna stuffed peppers, bacon-wrapped prunes and goat cheese & caramelized onion bruschetta for just a few examples.

The Gilda: The Basque's Most Famous Pintxo

Amidst all the delightful variety of pintxos, The Gilda stands out as the most famous.

I prepared these flavor-packed pintxos for a dinner party and was pleasantly surprised that, despite the presence of anchovies, every guest not only tried them but went back for more. The lesson? Keep guindilla peppers, high-quality anchovies, and olives in your pantry for an impressive appetizer at a moment's notice.

Seven Gilda Pintxos on a plate (anchovy, olive and guindilla pepper skewers)

Ingredients for Gilda Pintxos

Here's what you'll need to dive in and make authentic Gildas:

High-quality anchovies in oil: Opt for trusted brands like Arroyabe, Donosti a, Fishwife, Martel, Ortiz and Olasagasti for best results.
Guindilla Peppers (piparra peppers): Accept no substitutes - the distinctive flavor of guindilla peppers is essential for an authentic Gilda. Find them on Amazon or at select grocery stores.
Olives: While traditionally made with pitted manzanilla olives, any buttery green olive will suffice.
Toothpicks: Or use a swizzle stick if making for a martini garnish.

a tin of Fishwife anchovies, a jar of Matiz piparra peppers and a jar of pitted frescatrano olives sitting on a marble cake stand.

How To Make Classic Gildas

Follow these simple steps to create Gilda Pintxos:

Prepare your ingredients: Drain olives, guindilla peppers and anchovies, laying them on your work surface. Pro tip: Reserve the anchovy oil for drizzling over roasted vegetables or using in a salad dressing.
Make your skewers: Thread toothpicks through anchovy, olive, back through anchovy, pepper, and back through anchovy (yet again) - see photo. Repeat until all anchovies are used.
Enjoy!: Arrange them on a platter and marvel while your guests instinctively pick up their Gildas, raise them in a toast like cocktails and then savor their explosive flavors. These pintxos also make an incredible garnish for a martini, especially a dirty one.

an anchovy, a guindilla pepper and a frescatrano olive sitting on a marble cake stand.

A gilda pintxo on a marble cakestand with olives, anchovies, guindilla peppers and toothpicks in the background.

It's as easy as that! You can also create Gilda Pintxo variations by doubling ingredients or skewering them together in interesting ways.

A close up of a Gilda Pintxo (anchovy, olive, guindilla pepper skewer)

Make these dazzling Gilda Pintxos and see why they're on a whole other level. Serve them for any occasion and delight your guests with their unique flavors.

If you make these Gildas I hope you'll come back and leave a star rating and a comment, I'd love to know what you think!

Recipe

Gilda Pintxos

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5 from 1 review

Author: Lisa Goldfinger
Total Time: 15 mins
Yield: 10-12 Gilda Pintxos 1x

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Description

Try this quick and easy appetizer recipe to experience the culinary magic of the Gilda Pintxo — A simple but bold combination of briny olives, umami-laden anchovies and buttery green olives.

Ingredients

Scale

1 tin anchovies in oil (note 1)
1 jar guindilla peppers, also known as piparra peppers (note 2)
1 jar pitted manzanilla olives or other buttery green olives

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Instructions

Drain olives, guindilla peppers and anchovies, laying them on your work surface. (note 3)
Poke a toothpick through an anchovy ¼ inch from its end, slide on an olive then go back through the same anchovy, stick on the pepper then go back through the anchovy once more. Lay aside and repeat until all anchovies are used.
Arrange Gildas on a platter, use them as a martini garnish or eat them as they're assembled. The choice is yours — Enjoy!

Notes

Anchovies: Use high-quality brands like Arroyabe, Donostia, Fishwife, Martel, Ortiz and Olasagasti for best results.
Guindilla Peppers: You can find these at select grocery stores or on Amazon.
Anchovy Oil: You can reserve the delicious oil from the anchovies for drizzling over roasted vegetables or using in a salad dressing. Store in the fridge in an airtight container.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Appetizer
Method: No cook
Cuisine: Spanish