Perelló Picante Olives

Spanish olives in a spicy brine with pieces of guindilla chilli - the tins you see on every bar in Spain. Choose big Gordal, smaller Manzanilla, or the Cocktail mix of olives and pickles.

Perelló olives come in a tin rather than a jar, with a brine that has a proper chilli kick without being painful. They are the ones to put out with a cold beer or a glass of fino, and they are very good threaded onto a cocktail stick with an anchovy for a gilda.

Once opened, move whatever is left to a non-metallic container, keep it covered in the brine in the fridge, and eat within a week.

Choose Your Olives

Gordal Picante

Large, green, pitted Gordal olives with crisp, meaty flesh, grown in Seville, Andalusia, in a spicy brine with guindilla chilli. In 150g or 600g tins. Pitted, but the occasional stone may remain.

Manzanilla Picante

Medium-sized, green, pitted Manzanilla olives - the classic Spanish variety - with a firm bite and a mild, gently bitter flavour against the chilli brine. 150g tin.

Cocktail Picante

Pitted green Manzanilla olives and whole black Cuquillo olives (stones in) with pickled silverskin onions and baby gherkins, all in the same spicy guindilla brine. 180g tin.

Ingredients

Gordal Picante
Water, green pitted olives, chilli (sulphites), salt, flavour enhancers (monosodium glutamate, disodium ribonucleotides), acid (citric acid), antioxidant (ascorbic acid), preservative (potassium sorbate).

Manzanilla Picante
Water, green pitted olives, chilli (sulphites), salt, flavour enhancers (monosodium glutamate, disodium ribonucleotides), acid (citric acid), antioxidant (ascorbic acid).

Cocktail Picante
Water, green pitted olives, black unpitted olives, gherkins (sulphites), silverskin onions, chilli (sulphites), salt, flavour enhancers (monosodium glutamate, disodium ribonucleotides), acid (citric acid), antioxidant (ascorbic acid).

Allergens

All three contain sulphites and may contain traces of almonds and fish. The Cocktail mix contains whole black olives with stones.

Nutrition Information (per 100g)

Gordal Picante
Energy 584 kJ / 139 kcal
Fat 12.2g, of which saturates 2.8g
Carbohydrates 3.9g, of which sugars 0g
Protein 1.6g
Salt 2.33g

Manzanilla Picante
Energy 842 kJ / 205 kcal
Fat 20.4g, of which saturates 4.1g
Carbohydrates 2.7g, of which sugars 0g
Protein 1.2g
Salt 2.24g

Cocktail Picante
Energy 675 kJ / 163 kcal
Fat 12.2g, of which saturates 5.6g
Carbohydrates 8.7g, of which sugars 0.2g
Protein 1.5g
Salt 3.72g

Storage

Store in a cool, dry place away from direct sunlight. Once opened, transfer to a non-metallic container, keep refrigerated with the olives covered in brine, and eat within 7 days.

FAQs

How spicy are Perelló olives?
Noticeable but not fierce - the guindilla chilli gives the brine a warm, lingering heat rather than a burn. The Gordal are the mildest-tasting because there is more olive to each bite.

Which Perelló olives should I buy?
Gordal if you want big, meaty olives for snacking; Manzanilla for the classic smaller Spanish olive; the Cocktail mix if you like pickled onions and gherkins alongside your olives.

Are Perelló olives pitted?
The Gordal and Manzanilla are pitted. The Cocktail mix has pitted green olives but whole black olives with the stones in.

Why do I need to move them out of the tin once opened?
Once air gets to the inside of an opened tin, the brine can pick up a metallic taste. A glass jar or tub in the fridge keeps them fresh for the week.