Thumbnail 1 - Serpis Green Olives Stuffed With Spicy Chorizo

Serpis Green Olives Stuffed With Spicy Chorizo

A tapas party in your mouth

1
6 servings
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(Thursday Dec 09 , 2021)
PHP 312.00
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DELIVERS NCR+ - in 3 days (Thursday Dec 09 , 2021)
Nationwide - 5 to 10 Business days
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These stuffed Manzanilla green olives from Spain are a tapas party in your mouth. Flavorful and tender, they’ll go perfectly on your charcuterie.

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.

Storage Instructions

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

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