Drain the olives and pickles, and remove the stalk of the guindillas. If the gherkins are too large for one mouthful, slice them in half.
Start by skewering the gherkin on a toothpick.
Next, skewer one extreme end of the anchovy fillet, followed by the guindilla peppers.
Skewer the other end of the anchovy fillet. The anchovy should now be threaded through the peppers.
Finish it by skewering the olive on top, and then dress your skewers in a bit of extra virgin olive oil.
Calories: 11.15kcal | Carbohydrates: 0.24g | Protein: 0.85g | Fat: 0.8g | Saturated Fat: 0.13g | Cholesterol: 2.4mg | Sodium: 99.6mg | Sugar: 0.03g