True master's of both their craft and tapas culture, everything Espinaler touches becomes gold; well, in this case, it becomes a gem. A little round salty gem, to be exact. These anchovy stuffed olives are the quiet, humble girl who showed up to prom without a date...but later became your wife. Pop the top off this product, throw a few in your mouth for good measure, then place what's left on the sidelines of your favorite charcuterie board and watch them steal the show.
Tasting notes: Pitted Manzanilla Fina olives stuffed with Cantabrian anchovy paste. A taste of the Mediterranean, but also basically just straight-up delicious.
Serve it up: Eat straight from the tin, or add an extra delightful nibble to the tapas lineup. The perfect garnish for our Geoduck Bloody Caesar or a Hot & Dirty martini featuring a splash of Espinaler's signature hot sauce.
Source: Vilassar de Mar in Barcelona, Spain
