20 Oct #Olmedatelier: Pintxo Banderilla Olmeda Origenes

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[vc_column_text]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:

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.

 

Watch the video: 

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