Grocery
Spanish Manzanilla Olives
What it is
These are small, firm green olives originating from Spain. They are typically cured in brine, which gives them their characteristic salty flavor and crisp texture. Manzanilla olives are known for their mild, slightly nutty taste. They are often pitted for convenience, making them easy to add to dishes or enjoy as a snack. Their smooth, round shape and vibrant green color make them visually appealing.
How people cook with it
Manzanilla olives are versatile and can be used in a variety of culinary applications, from appetizers to main courses.
- Garnish for cocktails
- Ingredient in salads
- Topping for pizzas
- Component of antipasto platters
You can use these olives straight from the jar as a simple snack or appetizer. They are excellent added to pasta salads, potato salads, or green salads for a briny kick. Chop them finely and mix them into bread dough or focaccia for added flavor. They also work well as a topping for homemade pizzas or as a key ingredient in tapenades and spreads. For a more complex flavor, they can be incorporated into stews or braised dishes, absorbing the surrounding liquid and adding depth.
How it differs from similar foods
Compared to larger, softer olives, manzanilla olives maintain a firmer texture even when cooked. Their flavor is less intense than some Kalamata or oil-cured varieties, offering a balanced saltiness that complements rather than overpowers other ingredients.
Who it is for
Home cooks and professional chefs alike appreciate these olives for their consistent quality and flavor.
How to keep the rest
After opening, store any remaining olives in their original brine in a sealed container in the refrigerator. Ensure the olives remain submerged in the brine to maintain their texture and prevent them from drying out. They will typically stay fresh for several weeks when properly stored.