Banderillas

So I believe that this is post number 74 I think and realized I had never truly mentioned why I chose to name this blog The Olive Bar. Sure its kind of a cute or maybe unique or interesting name, but there is sort of a story behind it. One day at my favorite grocery store there were samples out as usual, and this place does samples right, one day they had a grill going outside and they were sampling steaks and their dry rub, they always some cheese from the cheese counter that they are trying that day (which makes for a great way to learn about various cheeses.)

Anyway, last summer they were sampling appetizer ideas for parties. I will try most things, but until then I really didn't care for olives and mushrooms, and fish. Other than that I'll try whatever, but you'll notice that very rarely will a recipe I put up ever have mushrooms in it. It's a texture thing, I like the flavors though.

I must have been feeling semi-daring that day, because the appetizer the grocery store was sampling had olives in it from the olive bar. Well I am glad I broadened my horizons because I would have never known the tastiness known as the olive bar. It turns out the only kind of olives I had tried were the canned or jarred versions, the kind that generally goes on pizzas and taco salads. Those olives were much different than a marinated and stuffed olive-they were real olives.

Well coming full circle I wasn't certain that I would enjoy blogging, similar to how I wasn't certain I would like the olives-but I love them both and enjoy both of them weekly :) However, in 74 blog posts, this is my first one with olives, as well as it's the very same appetizer recipe that introduced me to The Olive Bar.

Banderillas are tapas, where the ingredients can very greatly. Some recipes call for shrimp, some call for vegetables, some very the cheese used, but the version shown is both quick and easy. Everything you need is in the deli/cheese/olive area of the grocery store. Banderillas are also the decorated barbed darts that are thrust into the bull's neck or shoulder muscles by a banderillero in a bullfight.

Hmm-tasty. The common thread is that all versions are served on a skewer, or a decorated barbed dart.



Banderillas (from Lunds and Byerlys)

8 Olives-varietal of your choosing (non pitted)
8 peppedew peppers (from the olive bar)
8 cubes of good cheese, I like a sheep's milk cheese, something mild and kind of nutty.
8 skewers/longer toothpicks

As pictured, skewer an olive, then skewer a peppadew pepper, then skewer a piece of cheese. Finished, make as many skewers as you have guests. Refrigerate if making day before.