🇪🇸 Spain · Food
Gildas (Basque Pintxos with Olives, Anchovies, and Guindilla Peppers)
By eatmundo · July 7, 2026
Gildas are classic Basque pintxos, a burst of savory, tangy, and subtly spicy flavors on a skewer. Named after Rita Hayworth's character in the film 'Gilda' for their 'salty, green, and a bit spicy' qualities, these elegant bites are an iconic Spanish tapa, perfect for an aperitivo.
Ingredients
check them off as you prepareHow to Make It
- 1
Gather your ingredients: Ensure you have high-quality ingredients, as the Gilda relies on the distinct flavors of each component. Drain 1 jar (approx. 150g) of pickled guindilla peppers and 1 jar (approx. 200g) of pitted green olives. Have 1 can (approx. 50g) of good quality salted anchovy fillets ready, drained.
- 2
Prepare the anchovies: If using whole anchovy fillets, carefully pat them dry with a paper towel to remove excess oil and salt. For easier assembly, you can cut larger fillets in half lengthwise.
- 3
Thread the first guindilla: Take a long cocktail stick or a wooden skewer. Thread one guindilla pepper onto the stick, piercing it through the stem end first.
- 4
Add an olive: Follow the guindilla with one pitted green olive, pushing it firmly onto the skewer.
- 5
Thread the anchovy: Carefully fold an anchovy fillet in half or in a zigzag pattern, then thread it onto the skewer after the olive.
- 6
Complete the Gilda: Add a second olive and a second guindilla pepper, ensuring all components are snugly together on the skewer. Repeat this process for 11-14 more gildas.
- 7
Serve and drizzle: Arrange the completed gildas on a serving plate. Just before serving, drizzle lightly with a good quality extra virgin olive oil to enhance their flavor and shine. Serve immediately.
Frequently Asked Questions
What kind of anchovies should I use for Gildas?+
Use high-quality salted anchovy fillets, preferably from the Cantabrian Sea. Avoid anchovy paste or very briny, cheap anchovies, as they will overpower the other delicate flavors.
Can I prepare Gildas in advance?+
Gildas are best assembled just before serving to maintain the texture and freshness of the ingredients, especially the crispness of the guindilla peppers. They can be pre-assembled up to an hour ahead if stored chilled.
Are guindilla peppers spicy?+
Guindilla peppers, especially the pickled variety used in Gildas, are typically mild with a slight tangy and peppery kick, rather than being overtly spicy. They offer a pleasant zest without overwhelming heat.
What is the ideal way to serve Gildas?+
Serve Gildas at room temperature or slightly chilled, allowing the flavors to fully develop. They are traditionally served as a 'pintxo' or tapa, often alongside a glass of vermouth or a small beer.
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