From generation to generation, El Serpis has followed the same old-craft recipes by selecting the best manzanilla olives from the south of Spain and stuffing them with the exceptional anchovies from the Bay of Biscay. A perfect snack for afternoon drinks.

From Aragon in the north of Spain, these black Empeltre olives are selected by hand, then naturally cured with water and salt to produce a pleasantly fleshy olive with a soft texture. They are picked ripe and slowly cured for 12-14 months, delivering wonderfully complex flavours.

The Gordal Olive, also known as the Queen Olive and the Sevillano, is a firm, plump green olive. Grown in Andalucia, this olive flavors much Spanish cooking. Because of its large size, the Gordal is a favorite before the meal.

Taggiasche olives are the finest varietal olives grown in Liguria. Sommariva hand harvest these olives form the olive terraces on the steep slopes of the region. A beautiful, gentle olive.Sweet and mild, they’re the perfect snack for cocktail hour.

These tasty olives are first aromatised in brine, then expertly pitted and placed in extra virgin olive oil to give a distinctive flavour. Savoury and delicious, they can be used in cooking, or make an excellent appetiser on their own. Small, flavour-packed Ligurian olives. Throw them on homemade pizzas, make an olive tapenade to serve with antipasto or add to a tomato and basil pasta sauce.