Club del Gourmet Manzanilla Olives – Cantabrian Anchovy Stuffed 150g

Manzanilla olives from Spain's southern plains, each one split and carefully stuffed with a fillet of Cantabrian anchovy. Club del Gourmet's three-tin pack arrives ready to serve — no pitting, no fussing, just the clean pairing of briny olive and delicate white fish that has defined Spanish aperitivos for generations.

About this product

Manzanilla is the most widely grown olive variety in Spain, prized for its tender flesh and mild, buttery flavor. Stuffing them with anchovy — a practice rooted in Andalusian and northern Spanish tapas bars — adds a whisper of umami without overpowering the fruit. Each tin contains olives in brine, ready to drain and serve or to fold into dishes where you need a briny, aromatic accent.

How to enjoy

• Serve chilled straight from the tin as a tapa with a glass of dry sherry or vermouth.
• Pit and chop into a Spanish salad with tomato, onion, and Manchego cheese.
• Add to a charcuterie board alongside cured jamón, queso, and pan de cristal.
• Toss into a seafood pasta with garlic, white wine, and parsley for a briny finish.
• Garnish a martini or serve alongside anchovy toast for an elegant aperitivo.

Product details

• Net weight: 150g per tin (pack of 3)
• Origin: Spain
• Brand: Club del Gourmet
• EAN: 8433329010733
• Storage: Keep in a cool, dry place. Once opened, refrigerate and consume within days.

⭐ Why we love this

This is Spanish tapas culture distilled into a tin: the marriage of Andalusian manzanilla olives with Cantabrian anchovy reflects centuries of regional trade and culinary wisdom. The anchovy's delicate umami cuts through the olive's buttery flesh without drowning it — a balance that separates authentic Spanish aperitivos from ordinary snacking.

🍷 Pairing suggestion

Serve ice-cold with a glass of Fino sherry from Jerez or a dry vermouth — the olive's brine and the anchovy's salinity echo the wine's mineral edge. For a casual spread, nestle them on a charcuterie board with jamón ibérico, Manchego, and crusty pan de cristal for the complete Spanish experience.

📍 From Spain

Manzanilla olives hail from Spain's southern plains (Andalusia), where they've been cultivated for centuries, while the Cantabrian anchovy comes from the Bay of Biscay's cold, nutrient-rich waters — a pairing that honors both Spain's olive heartland and its seafaring northern coast. Club del Gourmet, El Corte Inglés's premium line, sources only the finest specimens.