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#Olmedatelier: Pintxo Banderilla Olmeda Origenes
Ingredients:
• Cocktail stick • Anchovy fillets from Cantabrian Sea Olmeda
Orígenes • Piquillo peppers from Navarra Olmeda
Origenes • Gordal Olives Olmeda Orígenes • Sweet chilli “Vasque Piparras” Olmeda
Origenes • Extra Virgin Olive Oil Olmeda Origenes
Directions:
1. Cut the Piquillo peppers in a stripe 2. Cut the Piparras in a stripe 3. Place the ingredients in the stick – one anchovy fillet, one stripe of Piquillo pepper,
one Gordal Olive and one stripe of Piparras 4. Arrange the sticks onto a nice wood chopping board and drizzle extra virgin olive oil
over the top of the banderillas.
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