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.)
hot peppers

Thread the hot peppers, anchovies, and olives onto the toothpicks. Arrange on a plate and serve.

A note on the olives:

Above are arbequinas, manzanillas, coquillos, picholines, gordals, sevillano con limon, and empeltre. The gordals are my favorite. 🙂

More ideas to celebrate here and here. We are watching The Song of Bernadette, since it’s free streaming from Amazon if you’re a Prime member. And also reading this Vision book.