Manzanilla Olives with Pit, Anchovy Flavor — Sevillanas | SalazonArte
Manzanilla olives from Seville, with pits, anchovy flavor: firm, tender, and with the salty touch of this Spanish classic. The perfect snack bowl. Buy online
Best before: minimum 3 months from purchase, kept refrigerated and covered in their dressing. The exact date is on the label.
Authentic Sevillian Manzanilla: fine skin, fleshy pulp, small pit and its characteristic green with slight white specks — hallmarks of the queen variety of the Spanish table.
With pit, with more flavor: whole olives retain better juiciness and texture — the version to be savored slowly.
The classic "anchovy flavor" dressing: the usual saline and umami profile, achieved in the brine
Firm yet tender texture, uniform piece by piece.
Selected by SalazonArte for its stand at the Central Market of Valencia.
Flavor: a delicate base with an intense anchovy-style marine touch — the classic balance between manzanilla softness and saline character that defines the Spanish aperitif.
Texture: firm and meaty, with the full bite that only a whole olive provides.
Color: characteristic manzanilla green, dotted with slight natural white flecks.
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
They aid digestion and facilitate gallbladder emptying. Natural antioxidants, which help combat cellular aging. They contribute to the prevention of cardiovascular diseases, provided they are consumed in moderation and with low salt. A source of minerals and fiber, ideal for a balanced diet.
The Spanish snack bowl: cold, whole, with a toothpick — the usual ritual, with beer, vermouth, or soda after lunch. The pit forces you to slow down: that's the charm.
With pit or without? This one is for savoring; its pitted sister is for cooking and dicing — the complete anchovy flavor pair (cross-reference between both cards).
At gatherings and celebrations: the consensus olive that's the first to disappear from the table.
With classic companions: good bagged potato chips, cockles, a little cheese — the timeless Sunday aperitif.
Our recommendation: always very cold — the anchovy style benefits from the cold, which enhances its salty touch.
Manzanilla olives of Sevillian origin — the world's most prized Spanish table variety — cultivated using traditional methods and seasoned "anchovy-flavored" in brine, the dressing that has defined the Spanish appetizer since the mid-20th century. Selected by SalazonArte for their stall at the Central Market of Valencia.
Preferably keep refrigerated and covered with their dressing.
Once opened: tightly closed in the refrigerator, use clean utensils when serving.
Green olives, salt, flavor enhancers (E-621, E-627 and E-631), acid (E-330), preservative (E-202) and antioxidant (E-300).
