Pintxo of Black Olive Tapenade and Anchovy with a pickled tomatoes and cucumbers

Anchovies are so versatile, these were kept in white wine vinegar and olive oil until I was ready to use them.

I've used a more rustic bread than I normally used just for a change. You can use any kind of baguette that takes your fancy. On to the bread, I spread a generous layer of the olive tapenade and on top of that place a whole Anchovie fillet flattened out across the length of the Pintxo. Having first quickly pickled a few salad vegitable I diced them and sprinkled them on top.

I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.

I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.

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