Olive Pincho with Anchovies and Guindilla Peppers

Ease of preparation rating: Easy.

Yield:  4 servings.

Ingredients:

24 manzanilla olives, pitted

12 marinated anchovy fillets, drained

12 pickled green guindilla peppers, de-stemmed

12 small cocktail skewers

Method:

Slide two olives, one anchovy fillet, and one guindilla pepper onto each skewer.

Angle the guindilla pepper so that it wraps around the olives and the anchovy.

Serve cold.