A cocktail stick threaded with a salted anchovy, a green olive and pickled guindilla peppers — one bite, with a drink.
Often called the first pintxo. It's usually credited to Casa Vallés, a bar in San Sebastián, in the 1940s, and named after Rita Hayworth's film Gilda: green, salty and a little bit spicy, like the character.
It needs no cooking, only good things — plump anchovies in oil, a Manzanilla olive, the mild, sharp pickled peppers of Ibarra — and it's on the counter of nearly every bar in the Basque Country.