(en español abajo)

The olives in this jar are lightly cracked in order to take full advantage of the herb, bay leaf, and garlic marinade. The result perfectly captures the flavors of Old Sevilla, down to the crunchy garlic bud, which is mild as mild can be. La Tienda is the only place you can purchase these olives outside of Spain.

How we came to have these remarkable olives is another example of Spanish generosity. I was enjoying tapas one evening in Sevilla with the owner of a noted olive company. A colleague and I were savoring tangy, firm cracked olives -- one after another. I said, "Oh, if we could ever get these in America." He was surprised to hear of the limited varieties of olives available in the United States. I had hardly returned home when a package arrived from my new friend, Antonio. He had sent me a custom product from a recipe he had developed -- succulent cracked Verdial olives marinated with cloves of garlic, vinegar, oregano, sea salt and a bay leaf or two. They tasted just like the ones we'd had that night, or the ones I would see in barrels at the local municipal markets!  (more info)

(en español abajo)

The olives in this jar are lightly cracked in order to take full advantage of the herb, bay leaf, and garlic marinade. The result perfectly captures the flavors of Old Sevilla, down to the crunchy garlic bud, which is mild as mild can be. La Tienda is the only place you can purchase these olives outside of Spain.

How we came to have these remarkable olives is another example of Spanish generosity. I was enjoying tapas one evening in Sevilla with the owner of a noted olive company. A colleague and I were savoring tangy, firm cracked olives -- one after another. I said, "Oh, if we could ever get these in America." He was surprised to hear of the limited varieties of olives available in the United States. I had hardly returned home when a package arrived from my new friend, Antonio. He had sent me a custom product from a recipe he had developed -- succulent cracked Verdial olives marinated with cloves of garlic, vinegar, oregano, sea salt and a bay leaf or two. They tasted just like the ones we'd had that night, or the ones I would see in barrels at the local municipal markets!

Great when paired with aged Manchego cheese and sherry or beer.

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¡Las aceitunas de este tarro son las mejores que hemos probado nunca! Carnosas y verdes, las aceitunas están ligeramente machacadas para aprovechar al máximo el marinado de hierbas, laurel y marinado de ajo. El resultado captura perfectamente los sabores de la vieja Sevilla, hasta el crujiente diente de ajo, que es de lo mas suave posible. Tienda es el único sitio donde los puede comprar fuera de España.

Cómo hemos llegado a tener estas buenísimas aceitunas es otro ejemplo de la generosidad española. Dejen que se lo explique. Estaba tomando tapas una tarde en Sevilla con el propietario de una destacada empresa aceitunera. Un colega y yo estábamos saboreando aceitunas machacadas cremosas y ácidas, una tras otra. Dije !Oh, si sólo pudiéramos conseguirlas en América!. Se sorprendió al enterarse de la limitación en la variedad de aceitunas que hay en Estados Unidos. Acababa de volver a casa cuando llegó un paquete de mi nuevo amigo, Antonio. Me había mandado un producto personalizado de una receta que había desarrollado: aceitunas Verdial machacadas, suculentas, marinadas con ajo, vinagre, oréganos, sal gorda y una hoja o dos de laurel. Sabían igual que las que tomamos esa noche, o las que veía en barriles en los mercados municipales locales. Son estupendas servidas con queso manchego curado y jerez o cerveza.
  (less info)