🫒 Banderillas de Aceituna (Olive, Anchovy & Pepper Skewers)
Ingredients
24 large green olives (pitted)
12 anchovy fillets in oil (or vinegar-marinated anchovies, “boquerones”)
1 roasted red pepper (or jarred piquillo peppers), cut into strips
Olive oil (extra virgin, for drizzling)
Optional: pickled gherkins or pearl onions (for variation)
Toothpicks
Instructions
- Prepare the filling
Cut the roasted red pepper into strips about the size of the olive.
If anchovy fillets are large, cut them in half lengthwise.
- Stuff the olives
Make a slit in each olive (if not already slit).
Insert a strip of red pepper and a folded anchovy inside the olive.
- Skewer
Push a toothpick through the olive to secure the filling.
Repeat with the rest of the ingredients.
- Season
Place all skewers on a small plate or tray.
Drizzle lightly with olive oil.
Optionally, sprinkle with a touch of oregano or parsley.