Serpis Green Olives Stuffed With Jamón Serrano

TASTING NOTES FROM THE CURATOR

Serpis prides itself on its delicious olives, and they’ve outdone themselves with this one—Manzanilla green olives pitted and stuffed with jamon Serrano. If you’ve ever nibbled on olives and jamon serrano alternately, you will definitely love this. The olives themselves are not too salty, and are tender in texture. And the jamon is flavorful and rich. They are a complete delight, with a very luxurious, savory flavor.

PREPARATION AND PAIRINGS

The Serpis Green Olives Stuffed with Jamon Serrano is incredibly delightful, and perfect for anything from appetizers to drinks. Use it in your martinis, or as tapas to serve at the start of a meal. Pair it with Manchego cheese to get a truly Spanish experience. Enjoy with a glass of Tempranillo or a Sangria.

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.