During my month travelling through Spain, I noticed one thing every pintxos bar had in common: a plate of Gildas sitting proudly on the counter. Just a simple skewer of olive, anchovy and pickled green pepper — nothing fancy, yet somehow the first thing people order when they sit down with a drink. I loved watching people chat over their vermouth and casually pop a Gilda in their mouth between sips. They’ve earned a place in my Spanish Series for exactly that reason, with those bright, salty Spanish flavours that always work so well. You’ll see the same spirit in dishes like my Spanish-style Octopus and Tortilla de Patatas, two favourites I kept coming back to while travelling.
Back home, that relaxed, stand-up way of eating feels perfect for holiday drinks — no cooking, nothing fussy, just a few good ingredients pulled together in minutes.
WHY YOU’LL LOVE IT
- Authentic Basque flavours — true to what you’ll find in pintxos bars from San Sebastián to Bilbao.
- Perfect with drinks — salty, briny flavours that naturally encourage everyone to keep sipping.
- Holiday-friendly — no cooking and ready in minutes, ideal for relaxed entertaining.
- Minimal ingredients — just olives, anchovies in oil and pickled green peppers.
- Effortlessly scalable — make a small plate or a whole platter.
INGREDIENTS EXPLAINED
- Green olives (pitted): Firm and mild, such as Manzanilla or Gordal.
- Anchovies in oil: The authentic choice — silky, savoury and balanced.
- Pickled green peppers: Guindilla-style peppers give the right mild heat and acidity.
- Extra virgin olive oil: Optional, for a light drizzle before serving.
PRO TIPS
- Pat everything dry so the skewers hold together neatly.
- Use good anchovies — they’re the heart of the flavour.
- Taste your peppers first — if very acidic, blot them gently.
- Make close to serving time — they hold well for an hour, but fresh is best.
SUBSTITUTIONS
- Olives: Any firm, mild green olive works.
- Peppers: Use any mild pickled green pepper if guindillas aren’t available.
- Anchovies: No substitute — without anchovies in oil, it’s not a Gilda.
STORAGE
Assemble up to 1 hour ahead, refrigerate lightly covered, and bring to cool room temperature before serving.
FAQS
Should a Gilda be spicy?
Only mildly — just a gentle tingle from the pickled pepper.
Can I use anchovies in vinegar (boquerones)?
Not for this recipe. They make the skewer too acidic and lose the classic Basque balance.
Do I need to add olive oil on top?
No — some bars do, others don’t. It’s optional.
FINAL THOUGHTS
Gildas capture everything I loved about Spanish pintxos culture: bold flavours, relaxed eating and a sense that food is there to support conversation, not interrupt it. They’re the easiest thing to bring out with drinks and always disappear faster than you expect — the same energy I love in my Pan Con Tomate, another simple Spanish staple that works so well with cold drinks.
Gilda (Basque Pintxos)
Ingredients
- 12 – 24 green olives pitted
- 12 anchovy fillets in oil drained
- 12 mild pickled green peppers guindilla-style, drained and patted dry
- Extra virgin olive oil for drizzling optional
- 12 toothpicks or small skewers
Instructions
- Prepare ingredients: Drain the olives, anchovies and peppers. Pat peppers dry so they grip the skewer.
- Assemble the skewers: Thread an olive, fold an anchovy in half and add it, then a pickled pepper (whole or halved if long). Finish with another olive if you prefer a longer skewer.
- Repeat: Continue assembling until you’ve used all ingredients. Arrange on a serving plate.
- Optional finish: Drizzle lightly with extra virgin olive oil just before serving.
- Serve: Enjoy immediately with cold drinks.