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Manzanilla unpitted olives, 2.5kg

Manzanilla olives 2.5kg

£27.50 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual.

These Manzanilla olives are a classic, firm, fleshy and flavoursome.

Ingredients
Green manzanilla olives, water, salt, preservative: E202, antioxidant: E300 and acidity regulator: citric acid. 
May contain traces of sulphates.
Storage & Care
Ambient. Once opened, keep refrigerated below 8°C in a non-metallic container, covered in its brine, and consume within 20 days

Euroliv

Brindisa works with a Catalan based company to source its encurtidos.

Euroliv buys from a wide selection of producers of high quality raw materials, has them processed and then gets them packed into catering sized containers for the deli and restaurant market.

Rice salad with yellowfin tuna

Ingredients
2 tbsp Brindisa Arbequina olive oil
75g Brindisa Fritada
1 tbs sea salt
¼ tsp dried oregano
A pinch of bittersweet pimentón
250g Calasparra rice
600ml water
200g Ortiz yellowfin tuna
220g vine tomatoes
50g Empeltre black olives
45g Navarrico piquillo peppers
2 spring onions
1 tbsp flat leaf parsley

Method

  1. Drain the tuna fillets and break into 2cm pieces.
  2. Cut each tomato into 1cm pieces.
  3. Chop the olives into 1cm pieces.
  4. Cut the piquillo peppers into thin strips or squares.
  5. Slice the spring onion very finely on the diagonal.
  6. Rough chop the parsley for the garnish and set aside.
  7. To prepare the rice, heat the oil in a pan over a medium heat, add the fritada, salt, oregano, pimentón and stir for 2 minutes.
  8. Add the rice and water, bring to the boil, then cover and simmer for about 12 minutes, or until the water has been absorbed and the rice is tender.
  9. Remove from the heat and set aside to cool.
  10. For the dressing, blend the sherry vinegar and garlic in a food processor. Add olive oil and mix into the vinegar and garlic paste. Set aside.
  11. Finally, combine the ingredients once the rice is cool then add the tomato, tuna, olives, piquillo peppers and spring onions. Mix well to combine.
  12. Finally toss with the dressing and garnish with the fresh parsley.
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