A gilda is a typical pintxo from the Basque Country, which consists of a skewer of olives, chillies and anchovies. This appetizer is famous for its combination of salty and spicy flavors, and is often served as a tapa in bars and taverns. Gilda is simple but delicious, perfect to accompany a good wine or beer.

Prep Time: 10 minutes

Cook Time: N/A

Servings: 4

Ingredients

• 12 pitted green olives (preferably from the Basque region)
• 12 pickled guindilla peppers (small spicy Basque peppers; if you can't find them, you can use any small, spicy pickled peppers)
• 6 anchovy fillets (packed in olive oil, or fresh if you can find them)
• 1 tbsp olive oil (optional, for drizzling)

Preparation

1. Prepare the ingredients: If you're using anchovies from a tin, drain them well. If they're packed in olive oil, reserve the oil for drizzling. Cut each anchovy fillet in half lengthwise.
2. Assemble the skewers: On small wooden skewers or toothpicks, skewer one olive, one half-anchovy fillet, and one guindilla pepper. Repeat for the rest of the ingredients, creating as many skewers as you need.
3. Optional garnish: Drizzle with a little olive oil if you like, and serve immediately.