Spanish Manzanilla Olives

Once opened, store olives in their brine in an airtight container in the refrigerator. Discard if they develop mold or an off smell.

Rinse manzanilla olives under cold water if you find them too salty for your dish.

Pit them easily by placing them on a cutting board and gently pressing down with the flat side of a large knife, then twisting.

Add them to pasta dishes, cheese boards, or stuff them with pimiento for a classic tapa.

Cheese (Manchego, Feta)

Cured meats (Chorizo, Serrano ham)

Citrus (Lemon, Orange)

Herbs (Oregano, Rosemary)

Distilled spirits (Gin for Martinis)

Assuming all canned or jarred olives are the same; the curing process significantly impacts flavor and texture.

Discarding the brine; it can be used to add a briny depth to dressings or sauces.