Sauce vierge is French, but there's no reason not to incorporate it into tapas and pintxos. International cooperation is good, for both diplomacy and food.
The sauce itself is simple, straightforward, and flavorful; and has a thousand variations. At the heart is a combination of olive oil, chopped tomatoes, lemon juice, and basil. What you see pictured includes shallots, salt, and pepper. You might also include parsley, chives, capers, coriander, tarragon, chervil, or some other unmentioned herb or spice. Experiment. Make something new. Unheated, you'll have it ready at a moment's notice (some recipes call for heating, like this one from the New York Times; to each his own).
Often served with shellfish or other seafood, it's difficult to go wrong with how you use sauce vierge. Above, you see white asparagus. Below, you see octopus in olive oil. Both are excellent options. You might consider it with Bonito del Norte tuna or piquillo peppers or sardines; you have options. However you choose to serve it, you'll be sure to enjoy the results.
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