Artisan Anchovy Stuffed Olives | SalazonArte
Green olives, pitted and stuffed with anchovy paste. The classic Spanish appetizer, artisan-style. Buy online.
Best before: at least 2 months from purchase, refrigerated and covered in their broth. The exact date is on the package label.
Hand-pitted, preserving the shape and firmness of the olive.
Spanish green olives selected by size and firm texture.
The perfect marriage in one bite: olive + anchovy, the duo that has sustained the Spanish appetizer for a century.
Artisan production, in small quantities — fresh counter product, not industrial preserve.
Selected by SalazonArte, specialists in olives and anchovies (the two halves of the invention) at the Central Market of Valencia.
Flavor: the classic contrast — the vegetal and slightly salty smoothness of the green olive embraces the marine and umami intensity of the anchovy. Balanced, addictive, timeless.
Texture: firm and fleshy olive with the tender heart of the anchovy — two textures in each piece.
Aroma: fresh and marine at the same time, with the anchovy elegantly peeking through.
Vacuum-packed. Drained net weight: 500 grams approx.
Energy: 660 kJ / 160 kcal
Fat: 15 g— of which saturates2.5 g
Carbohydrate: 1.5 g— of which sugars<0.5 g
Protein: 3 g
Salt: 4 g
Alone, very cold: the eternal bar snack — with beer, red vermouth, or fino, there's no more contrasting combination.
In banderillas and homemade gildas: they are the natural centerpiece — with piparra and onion from the counter, an express gilda.
In Martinis and cocktails: the anchovy-stuffed olive is THE classic dirty martini garnish with Spanish character.
In salads and potato salads: chopped, they distribute the olive-anchovy duo throughout the dish — a pure tradition in Russian salad.
On platters: the saline touch that enlivens mild cheeses and cured meats.
House tip: take them out 10 minutes before serving — the anchovy releases its aroma at room temperature.
Green olives from the best Spanish olive-growing regions, pitted and anchovy-stuffed following the artisanal method — the classic born in Alcoy at the beginning of the 20th century that conquered all of Spain's bars. Prepared and selected by SalazonArte for their stall at Valencia's Central Market, where olives and anchovies have been neighbors for a lifetime.
Always keep refrigerated (0-5°C).
Always keep olives covered with their brine.
Once opened: keep tightly sealed in the refrigerator, use clean utensils, and consume within a few days.
FISH, SULPHITES
Large-sized Manzanilla green olives, anchovy paste (anchovy (6%), water and salt. Stabilizer E-401, flavor enhancers E-621 and E-635, acidifier E-330 and antioxidant E-300.
