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Serpis green olives are tender and flavorful, and these ones are stuffed with delicious anchovies. You might expect it to be too salty, but that is definitely not the case. The olives themselves aren’t salty, and the anchovies have a mild flavor—a subtle saltiness that works seamlessly with the olives.
Aside from being a perfect addition to your charcuterie, the Serpis Green Olives Stuffed with Anchovies, you can also put it into salads. Maybe some greens, tomatoes, and feta, or in a fennel salad. It’s also great in pasta—these olives, plus garlic, red pepper flakes, olive oil, and grated parmesan makes a great and easy pantry pasta. And of course, olives and anchovies are regular pizza toppings, so this two-in-one is a great addition to your homemade pizzas.
Pair with a fino sherry or a French rosé.
Serpis began in Alcoy in the 1920’s, a city then renowned for its booming textile industry. Cándido Miró Rabasa was a textile businessman from this city, and it was around this time that his interest in a different venture came to fruition: the manufacturing of anchovy-stuffed olives.
Of course, anchovy-stuffed olives were already a common appetizer, with each olive carefully pitted and stuffed with anchovies by hand. Cándido, however, industrialized the process of stuffing and packaging, and by 1926, he had a pitting machine. Without sacrificing quality and taste, Serpis Olives has grown, with innovations in technology and manufacturing processes. And today, they are one of the leading names in the olive industry.
Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.