Serpis Green Olives Stuffed With Blue Cheese

TASTING NOTES FROM THE CURATOR

Juicy, tender Manzanilla green olives are stuffed with bold, fragrant blue cheese, giving us a true experience on the palate. The meaty green olives aren’t too salty, allowing the creamy blue cheese to shine.

PREPARATION AND PAIRINGS

The Serpis Green Olives Stuffed with Blue Cheese are perfect for tapas. Pair them with some nice, crusty French bread, topped with chorizo and a slice of Manchego cheese—delicioso! These stuffed olives are also great for salads, pasta sauces, and pizzas. Use them in any dish you want to add a little oomph to!

FROM TEXTILE TO OLIVES

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.

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.