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
Instructions
- Drain olives, guindilla peppers and anchovies, laying them on your work surface. (note 3)
- Poke a toothpick through an anchovy 1/4 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.Â
- 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