- 18 small pickled piparras or guindillas (pickled chillies)
- 6 large green pitted olives
- 6 salted anchovies
- 8½ fl oz (250 ml) txakoli or dry, sparkling white wine
How to Make It
- Insert piparras into the pitted olives, wrap around anchovies and spear with a cocktail stick.
- Fill a small, chilled shot glass with wine and balance the speared olive on top.