These tapas, little Spanish skewers, are named after the decorated, colorful lance used in bullfighting, and are typically made with pickled or salty things, like olives, onions, carrots, and anchovies. They are the perfect small bite with a drink to whet your appetite. Try these combinations or make up your own. For the bread base: Cut white country-style or artisan bread into ½-inch crustless bread cubes. Heat a little olive oil in a heavy skillet over medium heat. Toast the bread cubes, in a single layer, without crowding the skillet, until lighted browned all over, about 5 minutes. Transfer to a plate and season lightly with salt.
1/4 cup Renieris Estate Extra Virgin Olive Oil (500ml)
Combinations we love:
- Marinated Beets, Organic Pitted Green Olives & Quail Egg
- Marinated Mushrooms, Organic Caperberry & Anchovy
- Roasted Tomato, Serrano & Manchego
- Pickled Garlic, Pepperoncini & Chorizo
- Olive Trio