20 Oct #Olmedatelier: Pintxo Banderilla Olmeda Origenes




  1. Cut the Piquillo peppers in a stripe
  2. Cut the Piparras in a stripe
  3. Place the ingredients in the stick – one anchovy fillet, one stripe of Piquillo pepper, one Gordal Olive and one stripe of Piparras
  4. Arrange the sticks onto a nice wood chopping board and drizzle extra virgin olive oil over the top of the banderillas.


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