Pinchos with stuffed Olives and Anchovy (Pinchos o Banderillas de Anchoas)

Posted in 15-30 minutes, Cold, Easy, Fish, Pintxos

Another classic variation on the olive stuffed with anchovy – an olive rolled in anchovy!

Easy to make and great with a drink or as a classic aperitif.

Just make sure you don’t use olives that are already stuffed with anchovy – otherwise it’ll be overkill.

Print Recipe

Pinchos with stuffed Olives and Anchovy (Pinchos o Banderillas de Anchoas)

Prep Time

20 minutes

Servings

persons

Ingredients

• 1 can Anchovies
• 1 can Stuffed green olives stuffed with paprika or with almonds
• Milk
• Toothpicks

Prep Time 20 minutes Servings persons Ingredients 1 can Anchovies 1 can Stuffed green olives stuffed with paprika or with almonds Milk Toothpicks

Instructions

1. Take the anchovies out of the can and leave them to soak in milk for about 15 minutes.
2. After 15 minutes, remove and clean of any milk with some water. This will remove a bit of the extremely salty taste that most anchovy have.
3. If you like the salty taste, you can skip this part.
4. Now take one achovy and roll it around one stuffed olive.
5. Skewer the whole thing on a toothpick to keep in place.

Recipe Notes

Credit: tapasandpinchos.com

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