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Ingredients
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Gildas (assembly)
Optional garnish / service
Method
Gildas (assembly)
- 1
Prepare ingredients
Drain the olives and pat them dry on paper towels. If your olives are not pitted, remove pits carefully and keep the olive halves intact. Drain the anchovy fillets in oil and gently blot them dry on paper towels so they are not dripping. If the guindilla chiles are very long, trim to roughly 1.5–2 inches so they fit well on the skewers.
- 2
Assemble each Gilda
Take one cocktail skewer. First thread one olive onto the skewer, pushing it about halfway down the pick so it stays in place. Fold one anchovy fillet once (or leave whole if small) and thread it next to the olive so the fish rests against the olive. Finally, thread one pickled guindilla chile so the stem end or cut end is against the anchovy to create a compact stack (olive–anchovy–chile). Repeat to make 12 skewers.
- 3
Finish and season
Arrange the finished Gildas on a serving plate. If desired, lightly drizzle each skewer with about 1/8 tsp extra-virgin olive oil overall (use about 1 tsp for the whole batch). Optionally grate a few drops of lemon zest over the skewers or squeeze a single lemon drop over the plate for bright acidity. Finish with a light grind of black pepper to taste.
- 4
Serve
Serve immediately at room temperature as a pintxo or tapas. If using, place toasted bread slices on the side and sprinkle chopped parsley over the plate for color. Gildas can be prepared up to 1 hour ahead and kept covered in the refrigerator; bring to room temperature before serving.