These are our most popular variety of olives. You read that correctly. While our pitted manzanilla olives were mentioned in Bon Appétit Magazine in the (entirely unofficial) contest for best olives in the world, the people have spoken and they like those very manzanilla olives stuffed with piquillo peppers even more. Most likely, it's that the peppers are roasted over embers for a unique, piquant flavor that gives them the edge.
As with all of our olives, these are naturally fermented and cured Sevillian style, and handpicked in Andalusia.
Want even more of these very same olives in much larger containers? Try our foodservice size 49 oz tins. [with apologies, these large tins are not currently available]
To determine how good these olives might be before you order, consider one customer's story about her visit to a fine restaurant in Bend, OR:
On a whim I ordered a martini and wow, it was the best! I asked the bartender what vodka they used and she told me a French brand but said it’s more likely the olives. I bought a jar from her there and then was on a mission to find them again. Here I am. Now the important thing is that I had not been a martini drinker before. These olives made me one. :)
That's how good these olives are.
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