Stuffed olives
Stuffed olives are pitted cured olives filled most commonly with pepper or anchovy paste. They add a compact savoury bite to salads, appetisers and fillings.
What it offers and why to use it
Stuffed olives are pitted cured olives filled most commonly with pepper or anchovy paste. They add a compact savoury bite to salads, appetisers and fillings.
Salty, fruity and gently bitter, with a more intense centre.
From shopping to cooking
Choose
Choose firm olives with intact filling and clear, clean brine.
Store
Keep opened olives refrigerated and submerged in brine in a covered container.
Prepare
Slice into salads and sandwich fillings, or use whole for appetisers and garnishes.
How to make the most of it
Good pairings
Pairs with tuna, egg, potato, tomato, anchovy and mild mayonnaise-based salads.
How to substitute it
Use pitted plain olives when a milder flavour is preferred.
Recipes with stuffed olives
Chilled tuna, egg and prawn sandwich loaf
Pescatarian
Tuna and olive stuffed eggs
Pescatarian
Spanish potato salad with tuna and anchovies
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