Serpis Anchovy Stuffed Olives

These anchovy stuffed olives embody the vibrant flavour and tradition of Spanish gourmet food. These aren’t just any olives; they are a classic, high-quality tapa that brings the authentic taste of the Mediterranean to your table.

The olives used are of the Manzanilla variety, revered for their balanced flavour, firm, fleshy texture, and ideal size for stuffing. The cultivation of these olives is a time-honoured tradition in Spain, a process perfected over centuries.

They are typically harvested when they reach their optimal size and colour, ensuring a perfect canvas for the savoury filling. The meticulous process of pitting and stuffing the olives is a key step that transforms this simple fruit into a cherished delicacy.

These anchovy stuffed olives are an excellent addition to a healthy diet. Olives are a cornerstone of the Mediterranean diet, known for being rich in monounsaturated fats, particularly oleic acid, which is known to support heart health. They also provide dietary fibre and are a source of vitamin E and potent antioxidants.

Anchovies, though small, are mighty in nutrition. They are a great source of protein and are exceptionally rich in Omega-3 fatty acids, which are essential for brain function and reducing inflammation. This combination makes these olives a guilt-free and delicious snack.

Serpis, the producer, has a long and noteworthy history, having been a pioneer in commercialising the anchovy-stuffed olive in Spain since 1926. This dedication to a single, iconic product for nearly a century speaks volumes about their commitment to quality.

Based in Alcoy, Alicante, the company, Cándido Miró, S.A., is focused on maintaining superior quality, evidenced by their BRC and IFS accreditations. They are also committed to environmental stewardship, actively working to reduce their carbon footprint, minimise plastic usage, and responsibly manage waste, making them a suitable choice for a gourmet website dedicated to ethically sourced products.

How the Spanish Enjoy Anchovy Stuffed Olives

In Spain, the anchovy-stuffed olive, or aceituna rellena de anchoa, is perhaps the most iconic and beloved tapa. It’s a staple in every bar and a common sight in Spanish homes, particularly enjoyed during the aperitivo hour, which is the pre-lunch or pre-dinner ritual of drinks and small snacks.

The intense, salty kick from the anchovy is the perfect counterpoint to the bitterness of the olive, and is designed to stimulate the appetite. They are almost always served chilled and accompanied by a crisp, cold drink, such as a traditional Spanish beer or a chilled glass of Fino or Manzanilla sherry.

The salty, savoury flavour combination is also a common element in the classic gilda skewer, which typically pairs a stuffed olive with a pickled pepper, such as a guindilla, and an anchovy fillet.

Serving Suggestions and Pairing

These olives are incredibly versatile. Beyond enjoying them simply as a quick, flavourful snack straight from the jar, they are excellent for creating an authentic Spanish tapas board alongside cured meats like jamón and chorizo, and a selection of Spanish cheeses.

They also make a sophisticated garnish for a classic martini or Bloody Mary. Finely chop them to incorporate into salads, pasta sauces, or as a salty, umami kick in a traditional Andalusian chilled soup like salmorejo.

Easy Recipe: Spanish Tapa Skewers (Gildas)

Thread one anchovy stuffed olive onto the skewer. Thread a small pickled guindilla pepper or a gherkin slice. If desired, fold and thread one extra anchovy fillet onto the skewer. Repeat the pattern for a longer skewer, ending with an olive. Serve immediately with a glass of chilled white wine or beer.