Best Yet
Best Yet Spanish Manzanilla Olives
What it is
These are whole green olives, typically pitted, from the Manzanilla variety grown in Spain. They are brine-cured, which gives them their characteristic salty and slightly tangy flavor. Manzanilla olives are known for their firm texture and mild, pleasant taste, making them a versatile ingredient in many dishes. They are often enjoyed as a snack or as part of a larger appetizer spread.
How people cook with it
These olives are a wonderful addition to both savory meals and simple snacks.
- Garnish for cocktails
- Add to pasta salads
- Stuff with cheese
- Serve with charcuterie
Spanish Manzanilla olives can be used straight from the jar. They are excellent for stuffing with ingredients like pimento, almonds, or small pieces of cheese before serving. Incorporate them into cooked dishes such as stews, sauces, or baked goods where their briny flavor can complement other ingredients. They are also a popular choice for adding a salty bite to pizza toppings or as a key component in Mediterranean-inspired salads. Their firm texture holds up well to various cooking methods.
How it differs from similar foods
Compared to Kalamata or other black olives, Manzanilla olives are typically greener and have a milder, less intense flavor. Their texture is also generally firmer and crisper. They are less oily than some other varieties, which can make them a preferred choice for certain preparations where a less dominant olive flavor is desired.
Who it is for
Home cooks and entertainers who enjoy adding a touch of Mediterranean flavor to their meals and gatherings.
How to keep the rest
After opening, transfer any remaining olives and their brine to an airtight container and refrigerate. Ensure the olives remain submerged in the brine to maintain their freshness and flavor. They will typically stay good for several weeks when stored properly in the refrigerator.