← Nouns Cooking · Spanish

Ingredients

• 12 large green Manzanilla olives, pitted
• 12 best-quality anchovy fillets in olive oil
• 24 pickled guindilla peppers (piparras)
• 1 tbsp extra virgin olive oil (optional)

Method

1. Pat the anchovies and guindillas dry on kitchen paper so the skewers are not oily.
2. Thread an olive onto a cocktail stick, then fold an anchovy fillet back and forth and thread it on like a ribbon.
3. Finish with two guindillas, then another olive on top if you like the classic look.
4. Arrange on a plate, drizzle with a few drops of olive oil and serve with a cold vermouth or a glass of txakoli.

Tips

• Spanish Cantabrian anchovies make all the difference here; look for them in tins or jars at delis.

Sources

Written in our own words after cross-checking these recipes:

olive magazine Foods & Wines from Spain