Stuffed Olives with Pickled Anchovies
"Banderillas de Olivas con Anchoas en Vinagre"
This easy pinchos recipe consists of a stuffed olive wrapped in a strip of Moorish pickled anchovy, stuck on a toothpick to keep everything together. These spicy pinchos with pickled anchovies and green olives will refreshen the mouth and are truly delicious snacks.
In Spain there are many recipes for these "Anchoas en Escabeche" or "Boquerones en Vinagre", and this style of pinchos with pickled items is also called "Banderillas" or "Gildas" (Lollipops).
Pinchos made of Stuffed Olives with Pickled Anchovies
For this easy pinchos recipe you will need the following ingredients.
|a dash of|
(Anchoas en Escabeche, Boquerones en Vinagre);
|Green Olive, stuffed with red Paprika or Bell Pepper;|
|Olive Oil, prefereably Extra Virgen;|
Obviously, the above quantities are for 1 pincho. For every guest you should count on at least 2 or 3 pinchos.
For this particular banderillas recipe we used green olives stuffed with red paprika or bell pepper, ready from a can, but many variations to this recipe are possible, of course!
Preparation of these pinchos made of pickled anchovies and stuffed olives is really very easy:
Before you start, put all ingredients and plates that you are going to use in the fridge to cool down for an hour or so;
Check if every strip of pickled anchovy is indeed completely clean, and remove the tail fin if necessary;
Take an olive, stuffing pointing upwards, and wrap a strip of anchovy around it with the back of the fish pointing upwards as well, and stick a toothpick right through the anchovy and olive to keep everything together;
Put the pinchos on a cold serving dish or plate;
Once all pinchos are ready and lined up on the serving plate, sprinkle some olive over the pinchos for some extra taste!
These tapas with pickled anchovies can be kept in the refigerator for at least a couple of hours, but they can also be served immediately!