Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)

Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)Recipe

Photo: Thomas J. Story

Pintxo means "spike" in the Basque language and refers to a wide variety of little snacks from that region. The Gilda gets its name--and its flavor inspiration--from the Rita Hayworth movie, in which the Spanish-descended actress plays a bold and saucy femme fatale. This recipe, from chef Ryan Pollnow of Aatxe ("Ah-chay") restaurant in San Francisco, requires sixteen 4-inch wooden skewers.

Makes 16 (serving size: 1 skewer)


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32 Manzanilla olives, pitted*
16 oil-packed anchovies, preferably Spanish, such as Ortíz
32 pickled guindilla peppers or Italian peperoncino*, stems trimmed


Total: 20 Minutes

Making one skewer at a time, slide an olive to about 1 inch from tip of skewer. Slide on 1 end of an anchovy fillet, then a pepper followed by another olive. Slide other end of anchovy over olive. Slide a second pepper over the anchovy to finish the skewer.

*Since it's difficult to find plain Manzanilla olives without pimento stuffing, you can use the pimento-stuffed type and push out the filling with a toothpick if you like. Find spicy-sweet guindilla peppers at and If you use peperoncino, rinse them first if you find them too sour.

Created date

October 2015

Nutritional Information

Calories 30
Caloriesfromfat 50 %
Protein 1.6 g
Fat 1.7 g
Satfat 0 g
Carbohydrate 1.7 g
Fiber 0.0 g
Sodium 483 mg
Cholesterol 3.4 mg