Pitted Manzanilla Olives with Anchovy Flavor | SalazonArte
Pitted Manzanilla olives with anchovy flavor: smooth, fleshy and with the salty touch of the Spanish classic. The timeless appetizer. Buy online.
Best by: at least 3 months from purchase, kept refrigerated and covered in their broth. The exact date is on the label.
Premium Manzanilla olives: Spain’s most famous table olive variety — thin skin, fleshy pulp, and perfect balance.
Pitted: total convenience — snack, salad, or pizza without the work.
"Anchovy flavor" dressing: the classic salty and umami profile of Spanish appetizers, evoking memories for a whole generation.
Smooth and bitter-free: Sevilla-style curing — suitable for all palates.
Firm texture that holds up in a bowl, on a skewer, or in a recipe.
Selected by SalazonArte for its counter at the Central Market of Valencia.
Flavor: a mild and fleshy base, with the characteristic salty and umami marine touch of the style — the exact balance that made it Spain's best-selling olive flavor.
Texture: firm and juicy, uniform piece by piece.
Aroma: Mediterranean with a marine background, appetizing from the moment the package is opened.
Vacuum packed. Drained net weight: 500 grams approx.
Energy: 620 kJ / 150 kcal
Fat: 15 g— of which saturates2.3 g
Carbohydrate: 1 g— of which sugars<0.5 g
Protein: 1 g
Salt: 4 g
Olives rich in healthy fats and antioxidants. They promote the elimination of impurities and digestive function. Recommended for diabetics and people with gallstones or hemorrhoids. A light and healthy option as an appetizer, with an intense and balanced flavor.
The eternal bowl: alone, cold, in the center of the table — Spanish aperitivo in its purest form, with beer, vermouth or a soft drink for after-lunch.
The pair with their rich cousin: alongside anchovy-stuffed olives — the classic flavor and real stuffing, a contrast served (and cross-selling already proposed by your own text).
In "banderillas" and salads: their pitted nature and uniform flavor make them the perfect "workhorse" olive for snacking, dicing, and distributing.
On pizzas, pastas, and toasts: the salty touch that seasons the dish without needing anything else.
The house tip: serve them very cold — unlike ripe black olives, the anchovy-flavored style benefits from cold, which enhances their saltiness.
Manzanilla olives — the great Sevillian table variety — pitted and seasoned "anchovy flavor" style, the marine dressing that has been Spain's most popular olive flavor since the mid-20th century. Selected by SalazonArte for their stall at the Central Market of Valencia.
Keep refrigerated and covered in their own broth.
Once opened: keep tightly closed in the refrigerator, use clean utensils for serving.
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).
