Spanish Manzanilla Olives Recipe for Stuffed Perfection.

Spanish Manzanilla olives—with their crisp texture, buttery flavor, and slight bitterness—are the gold standard for stuffing. Making them at home gives you complete control over the quality of your fillings, far surpassing anything you will find in a jar at the grocery store.

Ingredients & Equipment

• 1 jar (approx. 10–12 oz) of whole, unpitted green Manzanilla olives (Choose firm, large olives in brine; avoid pitted olives, as they are often bruised and mushy).
• Your choice of savory fillings (Pick 1 or 2):
  • Classic Pimento: Roasted red peppers or pimento strips.
  • Rich & Creamy: Soft goat cheese, cream cheese, or blue cheese (softened to room temperature).
  • Savory Umami: Anchovy fillets, capers, or finely minced prosciutto.
• Special Equipment: A narrow piping bag or a ziplock bag with the corner snipped off (essential if using soft cheese fillings). A clean skewer or bobby pin can help push stubborn pits out if you start with unpitted olives.

Step-by-Step Instructions

1. Prep and Pit the Olives

• If your olives are already pitted, drain and rinse them gently in cold water, then pat them dry with a paper towel.
• If using unpitted olives, stand an olive on end and use a small, sharp paring knife to slice around the pit like an avocado, or use a cherry pitter/straw pushed through the center to pop the pit cleanly out. Try to keep the olive body intact.

2. Prepare Your Fillings

• For Pimento/Pepper Fillings: Cut roasted red peppers into thin, uniform strips (about 1/4 inch wide by 1 inch long). Roll each strip tightly.
• For Cheese Fillings: Scoop your softened cream cheese, goat cheese, or blue cheese into a piping bag or a small ziplock bag. Snip off just a tiny tip of the corner to create a precise piping nozzle.

3. Stuff to Perfection

• For Pepper/Anchovy Fillings: Take a rolled pepper strip or a folded piece of anchovy and gently push it into the cavity of the pitted olive using your finger or the back of a small skewer. Pack it snugly so it fills the center without splitting the olive.
• For Cheese Fillings: Insert the tip of your piping bag directly into the center cavity of the olive and gently squeeze until you see the cheese peek out of both ends or form a neat little dome on top.

4. Chill and Marinate (The Secret Step)

• Once stuffed, place your olives in a clean glass jar.
• Pour a splash of extra-virgin olive oil and a tiny dash of the original olive brine over them. Add a strip of lemon peel or a sprig of fresh thyme or rosemary if desired.
• Seal the jar and place it in the refrigerator for at least 2 to 4 hours before serving. This short marinating window allows the flavors to meld and firms up any cheese fillings.

The Bottom Line