A Basquaise appetizer that’s really easy to put together and takes no time at all. Plus, olives are soooo good for you. I inherited my mom’s love of both anchovies and olives . The hot peppers add that needed ZING.
To make these, you’ll need:
an assortment of olives (I got an assortment to represent the fact that St. Bernadette comes from the Basque region, which straddles the boundary between France and Spain.)
Thread the hot peppers, anchovies, and olives onto the toothpicks. Arrange on a plate and serve.
A note on the olives: