This plump, green olive is known for its large size and pimento filling. Like the Spanish Manzanilla, the Queen is a common olive that hails from the region of Sevilla.

ORIGIN
Andalucia, Spain (near Sevilla)

DELALLO VARIETIES
Stuffed Queen Olives, Blue Cheese Stuffed Olives, Hot Pitted Olive Salad.

QUICK FACTS

• Hues ranging from light straw green to green.
• A large olive—typically bigger than the Spanish Manzanilla.
• Commonly stuffed with pimento pepper and skewered in martinis.
• Cured in the Spanish style, where olives are first dipped in a quick bath of caustic soda, or lye, for de-bittering. Olives are thoroughly rinsed, then fermented in natural sea salt brine for 3-4 months.

TASTE & TEXTURE
A classic martini olive, this crisp green gem owns a semi-firm, meaty texture with a burst of briny, bitter flavor and smoky notes of nutty almond. The pimento filling adds an irresistible piquant sweetness.

PAIRING IDEAS
Pair up Spanish Queen Olives with Gouda, blue cheese or Manchego. Take it to the next level with spicy dry-cured sausage and a full-bodied Merlot.

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