About
Four things share the tin. Pitted green Manzanilla olives, small black Cuquillo olives with their stones still in, pickled silverskin onions and baby gherkins. Pickled guindilla chillies go in with them and set the heat of the marinade.
Two olives do the heavy lifting here. The Manzanilla comes pitted and green. The Cuquillo is black, smaller and keeps its stone, so you get two textures in one spoonful. Silverskin onions and baby gherkins round it out. Salt and citric acid carry the marinade, and whole pickled guindillas bring the heat.
Olives and pickles have sat side by side in this range since Gaspar Perelló and María Ribó were selling from the Boqueria in Barcelona. Sulphites are in the gherkins and the chilli, which is worth knowing before you put the tin out.
Serve it cold and straight from the tin. Save the brine after. It is good splashed into a marinara sauce, stirred through hummus to loosen it, or shaken into a dirty martini.
Producer note
Perelló is a Spanish olive and pickle house founded by Gaspar Perelló in 1964, with his wife María Ribó as his partner in it. The range grew from a single Barcelona market stall to delis and restaurants abroad.
Pairs with