The name "manzanilla" means "little apple" in Spanish, and refers to the olive's shape.

We automatically and classically think of stuffed salty olives in a dirty martini. The Anchovy-Stuffed olives are a top pick for dirty martinis — the anchovy brine adds serious umami depth to the cocktail.

The Lemon-Stuffed olives are a natural for a classic or Gibson martini, and pair beautifully with a gin and tonic. The Blue Cheese-Stuffed are a steakhouse-style dirty martini staple. The Habanero are best for the adventurous — great in a spicy Bloody Mary.

When I visited with a friend (a food guru) she mentioned to me that she was loving the stuffed olives! Along with the Parmigiano-Reggiano …..

This is how she has been eating them and it makes me want to try all the ideas right now! … “I’ve been eating them straight from the jar, of course, but also: adding them to the pan after pan-searing fish, with a bit of butter and a bit of the brine, to make a sauce.

Spearing them on a cute toothpick with a piece of cheese like a pintxo. I fold them into eggs in a frittata, tossed with roasted potatoes or carrots, and of course on reheated pizza.

Simply add them to a grilled cheese sandwich, in tuna salad, chopped into vinaigrettes, and in a Spanish-style fried rice or cauliflower rice or orzo, with roasted almonds, bits of Manchego and chopped prosciutto or Serrano!” Tina Ujlaki, Amazing food person, recipe person,  & so, so much more.

Other ideas:

Anchovy-Stuffed — Toss into pasta puttanesca, Caesar dressing, olive tapenade, or pizza. The anchovy filling melts into sauces beautifully.

Blue Cheese-Stuffed — Chop into wedge salads, steak sauces, flatbreads, or crostini. Pairs well with walnuts and pears.

Piquillo Pepper — Combine with a guindilla pepper and anchovy for the classic "Gilda" pintxo found in bars throughout San Sebastián.

Lemon-Stuffed — Wonderful in grain salads, alongside grilled fish, in salsa verde, or scattered over roasted chicken.

Habanero — Add heat to tacos, nachos, spicy olive bread, or chop into a zesty relish.

The "dirty" in dirty martini simply refers to the addition of olive brine (and sometimes olive juice) to the drink, which clouds or "dirties" the otherwise crystal-clear cocktail.

A classic martini is translucent and elegant-looking; adding the murky, salty brine gives it that slightly cloudy, greenish-grey tinge — hence dirty.

The origin is generally traced back to 1901, when a bartender named John O'Connor at the Waldorf Astoria in New York is said to have muddled an olive into a martini, with the olive's brine muddying the drink. The term "dirty" caught on as shorthand for that briny, olive-forward style.

The more brine you add, the "dirtier" the martini. Some people order it "extra dirty" for a heavily briny, almost savory drink, while "filthy" is sometimes used for an even more extreme version.

On the flip side, a martini made with no vermouth at all is called "dry," and one made with a very small amount is "extra dry" — so the dirty/dry spectrum gives bartenders and drinkers a nice vocabulary for dialing in exactly what they want.

Humans have been combining bread and cheese since antiquity — Romans ate a simple melted cheese on bread, and similar preparations appear across medieval European cuisine.

We have been making it for as long as forever. We grow up eating it and then making it….

It is so simple and making it right always happens. Though, sometimes it is better than another time.

The key is a perfect bread. Perfect butter. Great cheese, which can mean your favorite or mixing cheeses like Beaufort with Swiss.

Consider adding mustard. Or adding a cheese to the finish on the outside of the sandwich like Parmigiano-Reggiano and getting wonderful crunchy crust. Adding Manzanilla stuffed olives is perfect!

All of those elements — and making sure your cast-iron pan is at 275°f to 300°f , loosely medium heat. This slow, gentle heat allows the bread to toast to a perfect golden brown without the exterior burning before the cheese has time to fully melt. And cover to help the melting process.

These terrific olives - firm, extra fancy-grade Manzanillas from the south of Spain - are stuffed full of anchovies that come from the Bay of Biscay off Spain's northern coast. A very popular combination in Spain, anchovy-stuffed olives are harder to track down here, but we wouldn't know what to do without them!

Even if anchovies aren't your cup of tea on pizza or in Caesar salad, you might give these a try...their flavor is subtler here, and paired with the olives, the combination of tastes is ideal.

These Spanish Manzanilla olives are a real treat on a relish tray, or for special hors d'oeuvres, and of course, for those very dry Martinis. High-quality ingredients and craftsman-like attention to detail in processing and packing. What more could you ask for!

These stuffed, flavorful Manzanilla olives are stuffed with Cabrales, one of the most flavorful blue cheeses in the world.

Cabrales cheese is produced only in the village of the same name and three villages of the Peñamellera Alta township, located in region of Asturias northern Spain. Cabrales ranks right up there with Roquefort and Gorgonzola in flavor.

Firm, "extra fancy" grade of stuffed Manzanilla olives from the south of Spain are turned into little blue cheese bombs that are great for snacking.

Of course, it's the martini crowd that has turned blue-cheese stuffed olives into the rage, but most pale in comparison to these gems.

Don't be satisfied with soft manzanilla olives and a piece of mushy pimento, which may not even be a real "piece" of pepper.

The firm, "extra fancy" grade manzanillas from Novia del Sol in the south of Spain are stuffed with the most flavorful of all Spanish peppers, the roasted piquillo pepper.

These gourmet cocktail olives will be great for any relish tray, and of course those very dry Martinis.

This is a fun recipe to make. It takes some easy work to get wonderful results and is perfect to make and share with family and friends.

Stuffing Spanish olives with lemon is a custom rooted in Seville and is a well-established Andalusian tradition.

It's not a modern gourmet novelty — it's a classic regional pairing that just hasn't had as much visibility in the U.S. as anchovy or pimiento-stuffed olives.

Cocktails are where they really shine. They are an ideal garnish for any number of beverages. Think of a classic gin martini, gimlet, gin and tonic, or any drink where you'd normally add a lemon twist — the olive does double duty as both garnish and a twist of flavor.

And for snacking, these are good ones. Olives and lemon, complement each other beautifully, at the same time being interesting to the taste receptors. The bright citrus softens the brininess. Perfect!

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The practice of stuffing olives dates back thousands of years. The exact origin of stuffed olives is difficult to pinpoint, but they have been enjoyed in Mediterranean cuisine for centuries. The ancient Greeks and Romans were known to stuff olives, and various fillings were used, including herbs, cheese, and other ingredients.

The earliest documented evidence of stuffed olives comes from ancient Greece. In the 5th century BCE, the Greek playwright Aristophanes mentioned stuffed olives in his comedy play "The Knights."

Stuffed olives have been a culinary tradition in Mediterranean cuisine for a long time and have spread to various parts of the world. A Habanero stuffed olive is perfect to addition to a martini! Or bloody mary!

Allow the mixture to marinate at least 12 hours before serving.

Vinagre de Jerez, by Sanchez Romate, is a genuine sherry vinegar, made in the traditional way in Jerez de la Frontera, Spain. It is sweet and delicately acidic with distinct almond notes. Spanish sherry vinegar is notoriously delicious with tomatoes: tomato salad, tomato gazpacho, and more.

Sanchez Romate sherry vinegar, or more properly "Vinagre de Jerez," is considered by some to be the finest vinegar in the world. It's wine vinegar made from sherry, the famous Spanish fortified wine. "Fortified" means that when the grapes ferment into wine, neutral spirits are added, contributing flavor and character (and alcohol content).

Real Spanish sherry vinegar is produced in the province of Cádiz on the Atlantic coast, inside an area known as the "sherry triangle."

Vinagre de Jerez owes its pedigree to the unique viticultural region where it's made - the area's location near the ocean, the chalky soil - as well as to its maturing process, called the solera system. As it matures over years, the sherry passes through a series of many oak barrels, all the while being mixed with wines of various ages.

Unlike wine, vinegar does not have an exact vintage due to this mixing, which imparts unique character. The result is vinegar that strikes the perfect balance between acid and sweet, delivering layered flavors reminiscent of wood, leather, and earth.

This particular Sanchez Romate sherry vinegar is made from 100% palomino grapes, and since it is a "reserva", it is aged in oak for at least three years.

Sanchez Romate sherry vinegar can stand with the best balsamic and presents a wonderful all-around resource for your kitchen. Think outside of the box! Use this vinegar for added depth, richness and flavor in salads, in marinades, drizzled to bring out the flavor of soups and stews. Sherry vinegar is delicious on roasted peppers, and sensational in a braised chicken recipe.

The production and quality of Spanish sherry vinegar is monitored and controlled by the Consejo Regulador and has its own Denominación de Origen, which is protected by Spanish and EU law. Sanchez Romate is one of our favorite producers of sherry vinegar; the firm was founded in 1781 and has been going strong ever since.

We don't recommend using our cherries for this recipe, but for other cherries it makes for a wonderful summer chutney.

This is easy to make, tasty, and a great way to use up those extra and imperfect dark cherries. Perfect on roast pork, chicken, white fish - or even chilled on a a slice of double cream brie.

This is about as classic a French mustard taste you can imagine! It is delicious! Summer is here and the need for mustard is exponentially heightened!

It is a mustard that is just full of dijon mustard flavor!

This Hawkshead Bloody Mary Ketchup sends a wonderful tingle-twinge up the nostrils - it is sweet with a hint of angry - and reminds one a little of a V8. To the eye it is thinner than a "The best things come to those who wait" ketchup, and it pours quickly in a nice bright red color.

As you taste, the lips taste nothing, the tongue tingles and the back of the throat coughs! All the flavors are mixed together and come out in a racy way. In the end your lips are tingly, the edges of your tongue are too and if you have enough spoonfuls your body starts to get hot!

It is delicious fun, and just right for the next dog in your life.

This is one of the simplest recipes you can make, and because it's so simple, the quality and flavor of the ingredients - especially the vinegar and olive oil - are critical. Select a good-flavored artisan vinegar and a tasty Tuscan or Sicilian olive oil, and you can't go wrong.

Shared by a John F

Chicken Liver & Smoked Turkey Sandwich With Sous-vide Chicken Liver Paté & Chopped Sweet Onion Recipe

— John F., ChefShop Reader

Professional pastry chefs are using ChefShop Grande Brut because it does several things well at once: deep flavor, smooth texture, rich color, easy blending, low acidity, and real versatility across applications. It is a many-trick cocoa powder.

We stock it now because after working with it ourselves, we found it spectacular! It makes a giant difference!

ChefShop Grande Brut contains 22% to 24% cocoa butter. That is significantly higher than most cocoa powders on the market, and it is one of the main reasons we chose it. That extra cocoa butter is not a minor detail. It changes how the cocoa tastes, how it blends, and what your finished desserts actually feel like.

Most people focus on cocoa percentage (and with cocoa powder it is always 100% as it has no sugar) and overlook fat content entirely. It is the balance between cocoa mass and cocoa butter that matters. Cocoa butter is the natural fat in the cacao bean, and it shapes everything about how cocoa performs in a recipe.
Shop now for ChefShop Grande Brut Cocoa Powder here!