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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.

Pintxo banderilla olmeda origenes

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Page 1: Pintxo banderilla olmeda origenes

#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.