Dressing for 20 Banderillas

• 3 tbsp minced parsley
• 3 clove garlic, peeled and minced
• 3 tbsp minced dill or cornichon pickle
• 3 tbsp extra-virgin olive oil

Banderilla 1

• 1 pitted green Spanish olive, with or without pimiento
• 1 1-inch square piece of pickled herring
• 1 1-inch square piece of pequillo pepper
• 1 1/2-inch-thick crosswise slice dill or cornichon pickle
• 1 pickled pearl onion
• 1 rolled anchovy, with or without caper

Banderilla 2

• 1 small jarred mushroom, stem removed
• 1 rolled anchovy, with or without caper
• 1 1/2-inch slice fingerling potato, boiled until just tender
• A dab of mayonnaise

Banderilla 3

• 1 rolled anchovy, with or without caper
• 1 pitted cured black olive
• ¹⁄₂ small hard-boiled egg
• A dab of mayonnaise

Banderilla 4

• 1 pickled pearl onion
• 1 1/2-inch-thick crosswise slice dill or cornichon pickle
• 1 1-inch square piece of pickled herring
• ¹⁄₄ marinated artichoke heart