Drain the guindilla peppers and anchovy fillets from their respective jars. Pat them dry with a paper towel to remove excess oil or brine.

Take a toothpick and start by skewering a guindilla pepper.

Follow with an olive, ensuring it's snug against the pepper.

Fold an anchovy fillet in half and skewer it onto the toothpick, wrapping it around the olive and pepper if possible.

Repeat the assembly process until all 12 toothpicks are prepared with peppers, olives, and anchovies.

Arrange the prepared pintxos on a serving platter in a neat pattern.

Lightly drizzle extra virgin olive oil over the pintxos. This will enhance their flavor and add a beautiful sheen.

Serve the Gilda Pintxos immediately as a tapas or appetizer. These are best enjoyed fresh!