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Slim green guindilla peppers from Navarra in northern Spain, picked and pickled in wine vinegar by Maestros Aceituneros, olive and pickle makers since 1968. Sharp, crunchy and only gently warm, they're the pepper at the heart of the Basque Gilda pintxo. 390g jar (150g drained).
How to enjoy
Make a Gilda: thread a guindilla, an anchovy fillet and a green olive onto a cocktail stick and finish with a drizzle of olive oil.
Serve straight from the jar with cured meats, a pork pie or a ploughman's.
Chop into salads and sandwiches, or scatter over pizza.
Lay alongside a grilled steak or pork chop to cut through the richness.
Keep refrigerated once opened.
Slim green guindilla peppers from Navarra in northern Spain, picked and pickled in wine vinegar by Maestros Aceituneros, olive and pickle makers since 1968. Sharp, crunchy and only gently warm, they're the pepper at the heart of the Basque Gilda pintxo. 390g jar (150g drained).
How to enjoy
Make a Gilda: thread a guindilla, an anchovy fillet and a green olive onto a cocktail stick and finish with a drizzle of olive oil.
Serve straight from the jar with cured meats, a pork pie or a ploughman's.
Chop into salads and sandwiches, or scatter over pizza.
Lay alongside a grilled steak or pork chop to cut through the richness.
Keep refrigerated once opened.