Lindsay
Lindsay Manzanilla Olives
What it is
These are small, green olives, originating from Spain. They are known for their firm texture and mild, slightly nutty flavor. Manzanilla olives are typically cured in a brine solution, which preserves them and imparts a characteristic salty taste. They are often pitted for convenience, making them easy to enjoy straight from the jar or add to various dishes. The brine also contains a touch of acidity, which helps to balance their flavor.
How people cook with it
Manzanilla olives are a versatile ingredient that can be enjoyed in many ways. They add a briny pop to appetizers and main courses.
- Garnish for cocktails
- Added to salads
- Stuffed with pimento
- Served with cheese boards
To use these olives, simply drain them from their brine. If they are whole, you can pit them yourself using a knife or a specialized pitter. They are excellent added directly to pasta salads, grain bowls, or chopped into a tapenade. For a simple appetizer, stuff them with a small piece of cheese or a sliver of roasted red pepper. Their firm texture holds up well when baked into focaccia or other savory breads, providing bursts of salty flavor throughout.
How it differs from similar foods
Compared to larger, softer olives like Kalamata, Manzanilla olives are firmer and have a less intense, more delicate flavor. Their green color also distinguishes them from the darker, riper varieties. The brine cure gives them a distinct salty profile that is less fruity than some oil-cured olives.
Who it is for
Home cooks and entertainers who enjoy adding a briny, savory element to their meals and snacks.
How to keep the rest
After opening the jar, transfer any unused olives and their brine to an airtight container. Store them in the refrigerator. They will typically remain fresh and flavorful for several weeks when kept properly chilled and covered.