Gilda Pintxos

  • 40 green olives
  • 40 piquillo peppers
  • 20 anchovies, split
  • 40 toothpicks
  • 4 cloves garlic, minced
  • 2 Tbsp sherry vinegar
  • 1/2 cup Spanish olive oil
  • Zest of 1 orange

(this is the most classic of all Basque Pintxos and is served in almost every bar and restaurant in the North-Western part ofSpain)

Place one olive, pepper, and anchovy on toothpick. Combine the remaining ingredients into a dressing/marinade. Marinate toothpicks for at least 30 minutes.

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