Banderillas" are long toothpicks laden with bits of colorfully combined delicacies. Barbara Norman, in the SPANISH COOKBOOK (1966) suggested for the confection of these Hors d' Oeuvres, pickled or fresh vegetables, blanched briefly in water and sliced, such as mushrooms, carrots, cauliflower, green, yellow or red pimientos, onions, alternated with slices of smoked ham, cheese, smoked salmon, pitted and stuffed olives, shrimps, smoked clams or mussels, sliced sausages and cubed cold meats. The BANDERILLAS should be previously marinated in a seasoned olive oil (Paprika, crushed garlic, salt and pepper), at least one hour before grilling or baking. After they are grilled, you serve and pass them on assorted trays, placing the trays on conveniently placed tables, for the guest's enjoyment.