For tapas, Serpis Green Olives Stuffed with Blue Cheese are ideal. You can’t go wrong with chorizo and manchego cheese on some crusty French bread—delicious! Stuffed olives are fantastic for salads, spaghetti sauce and even pizza toppings since they’re packed with flavor. Add a little pizzazz to any dish by sprinkling these on top!
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.