Anchovies are a great addition to Serpis green olives, which are delicate and tasty. Although you may imagine it to be extremely salty, you would be wrong. They’re not salty, but the anchovies add a delicate saltiness to the olives that complements the olives’ taste.
The Serpis Green Olives are also a great complement to any charcuterie board. It can also be used in salads stuffed with anchovies. A salad with greens, tomatoes, and feta cheese, or even some fennel slices. Pasta made with these olives, garlic, red pepper flakes, olive oil, and grated parmesan is a delicious and simple option for the refrigerator. Olives and anchovies are common pizza toppings, so this is a convenient way to include both on your handmade pizzas.. French rosé or a fino sherry are good accompaniments.
In the 1920s, Serpis was founded in Alcoy, a city known for its thriving textile industry. At this time, Cándido Miró Rabasa, a textile tycoon from this city, began experimenting with a new business venture: making anchovy-stuffed olives.
Although anchovy-stuffed olives were already a popular appetizer, hand-pitted and anchovied olives were still popular. Cándido, on the other hand, automated the filling and packing process and had a pitting machine in place by 1926. Serpis Olives has developed without losing quality or taste, thanks to new technology and industrial procedures. And now, they are one of the industry’s most prominent names.
Store in a cool dry place. Refrigerate upon opening.