La Brújula N30 Small Sardines in Olive Oil
Small but Flavorful
PHP 559.00
Serpis
Serpis Green Olives Stuffed With Spicy Chorizo
A tapas party in your mouth
Temporarily out of stock
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Flavorful and tender, these Serpis Green Olives are pitted and stuffed with deliciously spicy chorizo
Serpis
Serpis Green Olives Stuffed With Spicy Chorizo
A tapas party in your mouth
Flavorful and tender, these Serpis Green Olives are pitted and stuffed with deliciously spicy chorizo
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Like an all-in-one Spanish tapas party, the Serpis Green Olives Stuffed with Spicy Chorizo is a fun gustatory experience. The Manzanilla green olives are tender and delicious, and not too salty. And the chorizo—classic Spanish cold cut, is smoky and slightly spicy, adding a great savory, tangy kick to the olives.
Preparation And Pairings
Serve these Serpis Green Olives Stuffed with Spicy Chorizo as tapas. Enjoy it with crusty French bread and Manchego cheese. You can double down on the cold cuts and serve sliced chorizo alongside it. Serve it on toothpicks with a cube of Manchego for an easy appetizer. You can also use this in your pasta—these, some slices of chorizo, some tomatoes, and olive oil, and you have yourself an easy meal.
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.
Like an all-in-one Spanish tapas party, the Serpis Green Olives Stuffed with Spicy Chorizo is a fun gustatory experience. The Manzanilla green olives are tender and delicious, and not too salty. And the chorizo—classic Spanish cold cut, is smoky and slightly spicy, adding a great savory, tangy kick to the olives.
Serve these Serpis Green Olives Stuffed with Spicy Chorizo as tapas. Enjoy it with crusty French bread and Manchego cheese. You can double down on the cold cuts and serve sliced chorizo alongside it. Serve it on toothpicks with a cube of Manchego for an easy appetizer. You can also use this in your pasta—these, some slices of chorizo, some tomatoes, and olive oil, and you have yourself an easy meal.
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.
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