Gilda (Olive, Anchovy, and Pepper Pintxo)
Written by: José Andrés | Published on:
Courtesy of Joan Pujol-Creus
The Gilda is by far the most famous of the pintxos, the skewered bites that top bars across San Sebastián and the País Vasco. The legend of the Gilda says that it was the first pintxo, named for the Rita Hayworth character in the 1946 movie Gilda. I don’t know if it’s true—we may never know the first!—but it was an early one. It’s also one of the easiest to prepare at home ahead of a party—get long toothpicks and skewer olives, peppers, and anchovies, then keep them soaking in olive oil until it’s time to serve. And, of course, they go best ahead of the meal with a drink in hand, vermouth or a glass of very cold Txakoli.
Ingredients
16 pitted green olives, preferably Manzanilla
16 piparra peppers
8 anchovy fillets
1 to 1½ cups extra virgin olive oil
Directions
1. Push an olive onto a small wooden skewer or long toothpick. Next spear a pepper, then fold an anchovy in half and push onto the skewer. Spear another pepper and then an olive, and tightly pack the ingredients together. Stand the skewer in a container or glass. Repeat with the remaining olives, peppers, and anchovies. Pour the olive oil into the container to just cover the olives, peppers, and anchovies, then set aside until ready to serve.
From Spain My Way: Eat, Drink, and Cook Like a Spaniard by José Andrés with Sam Chapple-Sokol. Copyright © 2026 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
Originally featured in Chef José Andrés on the Art of Tapas—Plus 3 Classic Recipes to Try Tonight
Ingredients
16 pitted green olives, preferably Manzanilla
16 piparra peppers
8 anchovy fillets
1 to 1½ cups extra virgin olive oil