Spanish Stuffed Olive Favorites - 4 Jars$44
- Four premium stuffed olives
- Anchovy and piquillo pepper stuffed Manzanillas, plus
- Lemon and jalapeño stuffed Gordals
- Ideal for your next cocktail party
Our delicious stuffed olives are a customer favorite, a perfect combination of crunchy olive with tasty stuffings like lemon peel, jalapeño or fresh anchovy. These olives are best served chilled along with a glass of your favorite wine. Lately we've heard more and more from our customers how fantastic our olives are in cocktails, from refreshing martinis to Bloody Marys.
Our anchovy stuffed olives are the belle of the ball, the magical combination of an extra plump manzanilla olive stuffed with the umami packed flavor of the anchovies. We don't know why the combination is so off-the-charts delicious, but we aren't complaining.
Next are the ultimate pimiento stuffed Manzanilla olives, a favorite within the La Tienda community! Each of these olives from Sevilla has an actual slice of fire roasted piquillo pepper harvested from the famous Lodosa region next to the vineyards of La Rioja in Northern Spain. The sweet and smoky flavor of the piquillo pepper lifts the olive to another level of flavor.
The other two olives are the heavyweights. We had an idea - take the most massive Gordal olives available and stuff them with whole slices of lemon peel and jalapeño. We worked with our friends at Losada in the tiny fortress village of Carmona to develop these exclusive olives for you to enjoy.
The peels of ripe lemons are folded and stuffed into the olives by hand, adding not only a bright citrus note but also a tangy crunch. And of course the whole piece of jalapeño brings the heat! Not too spicy, but a smoldering burn that is perfect with Bloody Marys and martinis.
Store these olives chilled and ready at your bar or in your kitchen. Use within a week of opening.
Anchovy Olives: green Manzanilla olives, water, anchovy paste 6% (anchovies, water, sodium alginate (a stabilizer)), salt, citric acid (an acidulant), ascorbic acid (an antioxidant).
Piquillo Pepper Olives: Manzanilla olives, water, piquillo pepper stuffing (9%), salt, monodsodic glutamate (flavor enhancer), lactic acid (acidulant), citric acid (acidulant) and ascorbic acid (antioxidant).
Olives with Lemon: pitted Gordal olives, lemon peel, water and salt. Lactic acid (as acidulant), citric acid (as antioxidant) and ascorbic acid (as antioxidant).
Olives with Jalapeño: pitted Gordal olives, jalapeño, water and salt. Lactic acid (as acidulant), citric acid (as antioxidant) and ascorbic acid (as antioxidant).
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
Anchovy Olives: Store unopened can in a cool, dry place. Once opened, the olives and brine should be placed into an airtight container, covered and placed into the refrigerator. Use within 2 to 3 weeks.
Piquillo Pepper Olives, Olives with Lemon, Olives with Jalapeño: Store unopened jars in a cool, dry place. Once opened, store in the refrigerator, making sure the olives are submerged in the brine. Use within 2 to 3 weeks.