{"product_id":"perello-pitted-manzanilla-picante-olives-350g","title":"Perello Pitted Manzanilla Picante Olives, 350g","description":"\u003cp\u003eFrom the Empordà region of Catalonia, Perello's Manzanillas have a loyal following amongst chefs and olive lovers, and it's easy to see why. Plump, firm and a vivid bright green, they're cured in a gentle family brine that keeps them crisp to the bite while letting their buttery, faintly citrussy flavour come through. Far less salty and harsh than the supermarket norm, with a clean, almost grassy finish.\u003c\/p\u003e\n\u003cp\u003eThese are the classic olive for making a proper Gilda - that legendary Basque pintxo where a Manzanilla is skewered with a salty \u003ca href=\"https:\/\/somersetfoodie.com\/products\/don-bocarte-organic-cantabrian-anchovies-in-olive-oil-48g\" title=\"Don Bocarte Organic Cantabrian Anchovies\"\u003eanchovy\u003c\/a\u003e and a vinegary \u003ca href=\"https:\/\/somersetfoodie.com\/products\/basque-guindilla-peppers-390g\" title=\"Basque Guindilla Piparras Peppers\"\u003eguindilla pepper\u003c\/a\u003e. The three flavours together are something special, and Perello is the olive you'll find behind the bar in San Sebastián.\u003c\/p\u003e\n\u003cp\u003eBeyond Gildas, they're brilliant simply tipped into a bowl with a slick of olive oil and a strip of orange peel, chopped through a potato salad, or dropped into a slow-cooked chicken braise. Pitted, so ready to go straight onto the cocktail stick.\u003c\/p\u003e\n\u003ch2\u003eWhy we love it:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePlump, crisp and buttery, with a clean, slightly citrussy finish\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGently brined so they taste of olive rather than salt\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThe classic olive for Gildas - the Basque pintxo of olive, anchovy and guindilla\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePitted and ready to use straight from the tin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to use:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSkewer with an anchovy and a guindilla pepper to make a Gilda - serve with a cold beer or a glass of fino\u003c\/li\u003e\n\u003cli\u003eTip into a bowl with good olive oil, a twist of orange peel and a few fennel seeds for the simplest tapa\u003c\/li\u003e\n\u003cli\u003eChop through potato salads, tuna salads or grain bowls\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStir into slow-cooked chicken, rabbit or lamb braises towards the end of cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMore information:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eManzanilla means 'little apple' in Spanish, a nod to the rounded shape of the olive\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePerello are based in Castellón d'Empuries on the Catalan coast and have been curing olives for three generations\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStore in a cool, dry place. Once opened, decant olives and brine into a non-metallic container, refrigerate and use within 2 weeks\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAllergens: \u003cstrong\u003eSULPHITES\u003c\/strong\u003e - may contain traces of stone\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eIngredients: Water, olives, chilli (sulphites), salt, flavour enhancers: E621 and E635, acid: citric acid, antioxidant (ascorbic acid)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Perello","offers":[{"title":"Default Title","offer_id":57087130861943,"sku":"OLI19","price":3.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/6008\/3610\/files\/Perello-Pitted-Manzanilla-Picante-Olives-350g.jpg?v=1778664861","url":"https:\/\/somersetfoodie.com\/products\/perello-pitted-manzanilla-picante-olives-350g","provider":"Somerset Foodie","version":"1.0","type":"link"}