Dos Aguilas Olive Oil

Spanish Manzanilla Olives

Classic Spanish-style stuffed green olives cured in aromatic brine. Stuff with pimentos, almonds, or garlic for an authentic tapas experience.

Prep: 45 min · Cook: 0 min · 10 servings · Medium

Ingredients

  • 3 lbs fresh green Manzanilla olives
  • 1 gallon water
  • 1 cup sea salt
  • 1/4 cup white wine vinegar
  • 4 bay leaves
  • 1 tbsp dried oregano
  • 6 cloves garlic, crushed
  • 1 tsp black peppercorns
  • Stuffings: pimentos, blanched almonds, or garlic cloves

Instructions

  1. Rinse olives thoroughly and remove any stems
  2. Make small slits in each olive to help brine penetrate
  3. Prepare brine by dissolving salt in water, add vinegar
  4. Place olives in a large glass or food-safe container
  5. Add bay leaves, oregano, garlic, and peppercorns
  6. Pour brine over olives, ensuring they are fully submerged
  7. Weight down with a plate to keep olives under brine
  8. Cover and store in a cool, dark place for 3-4 weeks
  9. Taste weekly - when bitterness is gone, they are ready
  10. Pit olives and stuff with pimentos, almonds, or garlic
  11. Store stuffed olives in fresh brine, refrigerated for up to 3 months