Green olives; water; anchovy paste (fish) (9.5%) (water, anchovy and stabiliser: sodium alginate); salt; flavour enhancers: monosodium glutamate and disodium ribonucleotides; acid: citric acid; antioxidant: ascorbic acid; preservative: potassium sorbate. For allergens, see ingredients in bold. May also contain traces of almonds and sulphites.
Anchovy Stuffed Manzanilla Olives
Medium sized, round green pitted Manzanilla olives are perfect for stuffing with salty, umami rich anchovy paste. Full flavoured, with a yielding texture, it is very easy to eat lots of these with a cold beer or glass of dry sherry. You’ll find stuffed Manzanilla olives in just about any bar you visit in Spain.
| Nutrition | Per 100g |
|---|---|
| Energy | 683 kJ / 163 kcal |
| Fat | 13.1g |
| of which saturates | 5.7g |
| Carbohydrates | 7.8g |
| of which sugars | 0.0g |
| Protein | 1.4g |
| Fibre | - |
| Salt | 2.5g |
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Storage
Keep in a cool and dry place, away from direct sunlight. Once opened, keep refrigerated in a non-metallic container, covered in the brine and consume within 7 days.
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Shelf life
From production: 4 years
To customer: 3 years
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Content
Net weight: 4.15kg
Drained weight: 2.2kg
Nominal capacity: 4250ml
Secondary Packaging: Tray and plastic shrinkwrap
Units per case: 3
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Data Sheet
Can olives be stuffed with anything?
The commonest things to use for stuffing olives commercially are anchovy paste, red peppers and almonds. However, theoretically you can use anything that matches with the olive flavour; you can even stuff them with meat, batter them and deep fry them for delicious results.
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