85 LERELE: goat cheese, arugula, piquillo pepper with olive oil

That was subtle and lovely. I could see having it for tea (the meal, not the beverage -- or well, both, but if I meant the beverage I'd have said with tea), and indeed goat cheese and arugula isn't far removed from cream cheese and watercress.

And this time I actually tasted the olive oil. Also lovely.

Montaditos down: 85
Montaditos to go: 15
Next: 86 PEPITO: brie cheese, garlic pork loin, piquillo pepper and arugula

74 Smoked salmon, blue cheese, arugula and olive oil

Wait a minute. Olive oil? That was an option all along, and yet we're seeing it for the first time here at No. 74? One could argue that every one of these montaditos, or at least those without a competing condimental spread, should have olive oil.

Having said that, I have to admit that I messed up and jotted down the wrong numbers and had to come up with the next three on the fly and failed in my quantum-theory method and ended up with two smoked-salmon sandwiches in the same lunch. I was flustered, I didn't look at the menu to confirm what I was eating, and I didn't notice any olive oil. It may have been there, but I wasn't looking for it and I didn't notice it. I noticed blue cheese. Hard to miss blue cheese. And it wasn't as weird with smoked salmon as you might think.

This is not an order I would have repeated, but I may have to repeat it in the name of journalistic integrity.

Montaditos down: 74
Montaditos to go: 26
Next: 75 Smoked salmon, blue cheese, crispy onion and honey mustard