These gourmet Stuffed Spanish Manzanilla Olives bring the authentic taste of a Spanish tapas bar right to your kitchen. With their naturally buttery texture and sharp, briny kick, Manzanillas are the gold standard for stuffing. While curing raw olives from scratch requires a complex commercial process, stuffing and marinating high-quality, pre-pitted green Manzanillas at home lets you customize fillings and flavors far beyond standard store-bought jars.
Ingredients & Filling Options
The Base
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1 jar (approx. 7–10 oz) large, pitted green Spanish Manzanilla olives (drained and rinsed briefly)
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Extra virgin olive oil (enough to coat or submerge for marinating)
Choose Your Stuffing (Pick One or Mix):
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Classic Pimento: Finely diced roasted red peppers or pimento paste.
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Blue Cheese & Herb: Crumbled gorgonzola or roquefort mashed with a splash of cream cheese for binding.
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Crunchy Almond: Whole Marcona almonds or toasted slivered almonds.
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Anchovy & Capers: Salted anchovy fillets paired with tiny non-pareil capers.
The Tapas Marinade (Optional but Recommended)
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1 clove garlic, thinly sliced
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1 strip of fresh lemon peel
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½ teaspoon dried oregano or fresh thyme leaves
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A pinch of crushed red pepper flakes (for subtle heat)
Step-by-Step Instructions
1. Prepare and Dry the Olives
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Start with high-quality, pitted Manzanilla olives. Drain them thoroughly in a colander and pat them dry with paper towels. Removing excess surface brine ensures your fillings and marinades cling properly.
2. Stuff the Olives
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For Soft Fillings (Blue Cheese or Pimento Paste): Spoon your filling into a small piping bag or a ziplock bag with the corner snipped off. Pipe the filling directly into the hollow center of each olive.
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For Solid Fillings (Almonds or Anchovies): Gently slide a whole Marcona almond or a rolled anchovy piece into the cavity of each olive using your fingers or tweezers.
3. Create the Herb Marinade
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Place your stuffed olives in a clean glass jar or shallow bowl.
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Add the sliced garlic, lemon peel, oregano, and red pepper flakes.
4. Infuse with Olive Oil
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Pour extra virgin olive oil over the olives until they are well-coated (or fully submerged, depending on how long you plan to store them).
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Seal the jar and let them rest at room temperature for at least 30 minutes to let the flavors meld, or refrigerate them overnight for a deeper infusion.
5. Serve
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Bring the olives to room temperature before serving so the olive oil loosens up from the chill of the fridge. Serve alongside crusty baguette slices, manchego cheese, and cured ham.
Pro Tips for Success
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Choose the Right Size: Look for “Queen” or large-sized Manzanilla olives if you plan on stuffing them with solid ingredients like almonds; smaller olives tear easily.
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Storage: Stuffed and oil-marinated olives can be stored in an airtight container in the refrigerator for up to 1 to 2 weeks. Always use a clean utensil to scoop them out to prevent contamination.
