20 Oct #Olmedatelier: Pintxo Banderilla Olmeda Origenes
Ingredients:
- Cocktail stick
- Anchovy fillets from Cantabrian Sea Olmeda Orígenes
- Piquillo peppers from Navarra Olmeda Origenes
- Gordal Olives Olmeda Origenes
- Sweet chilli “Vasque Piparras” Olmeda Origenes
- Extra Virgin Olive Oil
Directions:
- Cut the Piquillo peppers in a stripe
- Cut the Piparras in a stripe
- Place the ingredients in the stick – one anchovy fillet, one stripe of Piquillo pepper, one Gordal Olive and one stripe of Piparras
- Arrange the sticks onto a nice wood chopping board and drizzle extra virgin olive oil over the top of the banderillas.
Watch the video:
