Verdiales Olives with Mojo Picón — Spicy Artisanal | SalazonArte

Verdial olives dressed with Canarian mojo picón: paprika, garlic, and just the right amount of spice. Artisan dressing from the Central Market of Valencia. Buy online.

Best before date indicated on the package label, kept refrigerated.

Verdial Variety: a fleshy Spanish green table olive with a straightforward flavor, it holds its own with a strong marinade.
Mojo Picón Marinade: the quintessential Canarian sauce — paprika, garlic, and spices — adapted for our olive counter.
Present yet enjoyable spice: awakens the palate without overwhelming it; the spice comes from the mojo, not from pure chili.
Artisanally marinated, with the marinade well integrated into each olive.
Selected by SalazonArte, specialists in olives and marinades at the Central Market of Valencia.

Flavor: spicy and warm—paprika and cumin from the mojo are prominent, with garlic in the background and a growing spiciness that invites another bite. The verdial provides a straightforward, slightly bitter base that balances the whole.

Texture: firm and juicy meat, with the dressing adhering to each piece.

Aroma: intense paprika and garlic, unmistakably Canarian.

Vacuum bag 500 grams

Energy: 620 kJ / 150 kcal
Fat: 14 g— of which saturates2.2 g
Carbohydrate: 2 g— of which sugars<0.5 g
Protein: 1 g
Salt: 3.5 g

A snack with character: unbeatable with a cold beer; also with vermouth or a young red wine.

A complete Canarian tribute: serve them with "papas arrugadas" (wrinkled potatoes), cured cheese, and a Lanzarote white wine if you can find one.

On platters: the spicy kick that livens up a cheese and charcuterie board.

In the kitchen: chopped in tomato salads, on pizzas, or on top of salmorejo to add some zing.

For the brave and discerning: the oil from the dressing, on toasted bread, makes a ready-to-spread mojo.

Verdial variety olives, a classic table olive from southern Spain, seasoned by hand in the style of Canarian mojo picón — the traditional island sauce made with paprika, garlic, and spices.
A recipe that goes back and forth between the Mediterranean and the Atlantic, selected by SalazonArte in the Central Market of Valencia.

Keep refrigerated (0–5 °C).
Keep covered in their dressing; once opened, store in a sealed container and consume within a few days.
Observe the best-before date.

Possible SULFITES

Whole green olives, water, salt, vinegar, flavor enhancers (E-621, E-631 and E-627), flavorings, acidity regulators (E-330 and E-270), preservative (E-202), antioxidant (E-300) and bay leaf