Manzanilla Olives with Natural Brine — Authentic Flavor | SalazonArte
Natural Manzanilla olives, cured only in brine: soft, fleshy and with their authentic, slightly bitter taste. The olive in its original version. Buy online
Best before: at least 3 months from purchase, kept refrigerated and covered in their liquid. The exact date can be found on the label.
Truly natural: cured only in brine, with traditional fermentation as the only "dressing" — the purest style of table olive.
Its slight bitterness is its hallmark: the fresh, vegetal note that distinguishes an authentic olive from one masked by seasonings — here it's not hidden, it's enjoyed.
Premium Spanish Manzanilla: thin skin, fleshy and firm pulp, the world-renowned Sevillian variety.
The perfect canvas: its clean flavor allows for any homemade seasoning to taste — or none.
The third option in the Manzanilla family: alongside the anchovy-flavored (pitted and unpitted), it completes the trio — this one is for those who go back to the origin.
Selected by SalazonArte for their stand at the Central Market of Valencia.
Flavor: smooth and balanced with a light, clean bitterness — the genuine profile of chamomile fermented in brine, without enhancers or artificial flavors to mask it.
Texture: fleshy and firm, with the fresh bite of a well-cured olive.
Aroma: natural and vegetal, of olive and nothing else.
Vacuum packed. Drained net weight: 500 grams approx.
Energy: 620 kJ / 150 kcal
Fat: 15 g— of which saturates 2.3 g
Carbohydrate: 1 g— of which sugars <0.5 g
Protein: 1 g
Salt: 4 g
High in fibre, which aids digestion and satiety. Antioxidant properties, which help combat cellular ageing. They facilitate the emptying of the gallbladder, benefiting liver health. They contribute to the prevention of cardiovascular diseases, provided they are consumed in moderation.
Alone, it's your test: a natural olive has nowhere to hide – with a beer or a fino, it's a pure manzanilla tasting.
The family comparison: serve them alongside anchovy-flavored olives and discover how much the same olive changes depending on the seasoning – the most illustrative mini-tasting at the counter.
Instant homemade dressing: EVOO, sliced garlic, thyme, a dash of paprika or lemon zest – in 10 minutes you have "your" personal olive; its clean flavor allows for anything.
In serious cooking: where the recipe calls for a true olive flavor (a pasta, a stew, a focaccia), the natural olive performs where seasoned ones distort.
On minimalist boards: with good cheese and bread, let everything taste as it should.
The house tip: their bitter note softens when brought to room temperature; if you still prefer less, a brief rinse – but give them a chance as they are: it's flavor, not a defect.
Manzanilla olives of Spanish origin, cultivated using traditional methods and naturally cured — just brine and fermentation, the oldest and purest process for table olives, which preserves the genuine flavor of the variety intact. Selected by SalazonArte for their stall at the Central Market of Valencia.
Store preferably refrigerated and covered in their liquid.
Once opened: keep tightly closed in the refrigerator, use clean utensils when serving.
Natural fermentation product: slight variations in tone between pieces and in the liquid are normal and a good sign.
May contain SULFITES
Green olives, salt, flavor enhancers (E-621, E-627 and E-631), acid (E-330), preservative (E-202) and antioxidant (E-300).
