When I was visiting Bilbao, Spain back in May, the two members of a local gastronomy club who were teaching me to how to make Poulet Basque started my mouth watering with a serving of some Gilda pintxo, the Basque country’s most famous appetizer.  This iconic San Sebastián bar snack, which skewers a southern Manzanilla olive with a pickled Basque guindilla pepper and a salty Cantabrian anchovy, is named after the title character in a 1946 iconic film noir starring femme fatale Rita Hayworth.  Like Gilda, the pintxo is salty and spicy. And also – a very easy summer appetizer.