Author: Lubabalo Madikizela
5
Easy
15 minutes
1 Place an olive at the base of a small skewer, then thread on an anchovy, pepper and a slice of the ham. Repeat until all the ingredients have been used.
2 To make the dressing, mix the olive brine, anchovy oil and pepper vinegar. Pour over the skewers.
3 Serve with vermouth, crisp white wine, beer or, my favourite, a negroni.
Cook’s note: You can make these in advance and store in the fridge. Bring to room temperature before serving. Use different olives, or add roasted peppers or other pickled fish.
Photographs: Jan Ras
Videography: Romy Wilson
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
