An abundant green olive originating in Sevilla, Spain, these straw-colored gems are plump and meaty, most commonly stuffed and skewered in happy hour cocktails.
Stuffed Manzanilla Olives, Provolini Antipasti.
- Hues ranging from light, straw green to yellow-green.
- Spanish Manzanillas come in a wide variety of sizes.
- First, dipped in a quick fresh water and lye bath, then thoroughly rinsed and cured in natural sea salt brine for up to 3 months.
TASTE & TEXTURE
A classic martini olive, this plump green beauty owns a firm and meaty texture with a briny, bitter flavor with smoky notes of nutty almond.
Pair up Spanish Manzanillas with aged Swiss, pepper-jack cheese or the beloved Spanish Manchego. Take it to the next level with spicy dry-cured sausage and a robust cava wine.
IN THE KITCHEN
- Dirty Gin or Vodka Martini with Extra Brine
- Roasted Lemon Chicken with Artichokes and Olives
- Homemade Green Olive Tapenade with Garlic and Red Peppers
- Mediterranean Flatbread with Feta, Olives and Grape Tomatoes
- Green Olive Hummus with Grilled Pita
- Hot Pimento Cheese Dip with Sliced Green Olives
- Chorizo and Green Olive Stuffing
DID YOU KNOW…?
The Spanish Manzanilla is the most common of all the olives due to the high fruit yield from its tree. This is the variety most often stuffed with garlic or pimento paste.