Serving ripe Spanish olives stuffed with lemon is the custom in Seville. Our large lemon-stuffed Manzanilla olives make an excellent addition to cocktails, salads, tapas and antipasto assortments.
Just like your imaginary Spanish Grandma (“La Abuela”) used to make, firm and fleshy pitted Queen olives are marinated with a mix of julienne-cut Spanish onions, herbs, and chunks of garlic in olive oil.
Rory says: We’re excited to offer these two new types of gourmet olives to our customers. They are a delicious spicy treat on their own, but we’ve also been adding them to different appetizer and cocktail recipes, and dreaming up all the ways we’d like to serve them.
Now if I can just keep the staff (well, and keep myself, if you must know) from eating them all.