- Anchovy stuffed Manzanilla olives
- Mixed olives in a herb marinade
- Piquillo pepper stuffed Manzanilla olives
Our favorite olives form this wonderful trio. Firstly, by far our most popular olives are our anchovy stuffed Manzanillas. The reason is mysterious, but the balance of flavors is ideal, even if you are not the biggest anchovy fan! Secondly, we have cracked Verdial olives in a garlic and herb marinade. Finally we have Manzanillas stuffed with whole roasted piquillo peppers.
Anchovy stuffed olives: Green Manzanilla olives, water, salt, anchovy paste (anchovy, water, sodium alginate (a stabilizer)), salt, monosodium glutamate (a flavor enhancer), citrid acid (an acidulant), ascorbic acid (an antioxidant). Pasteurized.
Cracked olives: Verdial olives with pits, garlic, oregano, bay leaf, water, salt, citric acid (acidulant), lactic acid (antioxidant), Vitamin C (antioxidant). Pasteurized.
Piquillo stuffed olives: Manzanilla olives, water, piquillo pepper stuffing (9%), salt, monodsodic glutamate (flavor enhancer), lactic acid (acidulant), citric acid (acidulant), ascorbic acid (antioxidant).