ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)

Photo: Thomas J. Story

Total time 20 mins

Makes 16 (serving size: 1 skewer)

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.


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

Nutrition 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

How to Make It

  1. 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.

  2. *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.

Aaxte, San Francisco