Everything you need to make the gilda, Spain's most famous pintxo, at home: Cantabrian 00 anchovies in extra virgin olive oil, Basque guindilla peppers and manzanilla olives. Better value than buying them separately.
Includes
- Cantabrian anchovies 00 in EVOO (8 fillets)
- Spicy Basque guindilla peppers in vinegar
- Anchovy-flavoured manzanilla olives with stone
How to make your gildas
Thread an olive, a folded anchovy fillet and two or three guindillas onto a cocktail stick. Finish with another olive if you like and a drizzle of olive oil.
Storage
The anchovies are a semi-preserve: always keep them refrigerated (0-5 ºC). Keep the guindillas and olives in a cool place or in the fridge; once opened, refrigerate and keep covered in their liquid.
