Green olives stuffed with garlic paste: the little jar that wakes up apéritif time
Some jars can change an evening. Open this one, and the scent of garlic, bold yet rounded, blends with the salty freshness of the green olive. The green olives stuffed with garlic paste from Plaza del Sol rely on a simple duo that is remarkably effective. Here is how to enjoy them, what to pair them with, and why they deserve a place on your table, from the shores of Lake Geneva to the mountain chalets.
Green olives stuffed with garlic paste: a duo with character
In Spain, the green olive is not just a snack. It is part of everyday life: on the bar counter, at the centre of a family table, in a small bowl set out before anyone has even chosen their wine. You nibble on it while chatting, almost without thinking, and that is often what makes it so endearing.
The Green olives stuffed with garlic paste – Plaza del Sol (280 g) plays on contrast. First, the flesh of the olive: firm, crunchy, slightly tangy, with that green hint of bitterness that makes you want another. Then, the heart of garlic paste, softer, which brings an aromatic and assertive flavour, without the harshness of raw garlic. Everything holds together on the palate: the salt of the brine, the acidity of the olive, the roundness of the filling.
What we also appreciate is the immediate effect. No preparation, no cooking. You open the 280 g jar, drain, and serve. For a hurried host or an impromptu evening, it is a real relief. And for those who love garlic, it is an elegant way to enjoy it without worrying about a chopping board or a garlic press.
A small tasting tip: take the jar out of the fridge fifteen minutes before serving. At a slightly softened temperature, the garlic aromas unfold better and the texture of the olive becomes more supple. Serve them in a ceramic bowl, with a small dish alongside for the pits... though here, the olives are stuffed and pitted, which makes serving even simpler.
The stuffed olive, a Spanish apéritif tradition
Spain is one of the great countries of table olives, and the habit of serving them stuffed is part of its apéritif culture. There, vermouth hour on a Sunday late morning remains a social ritual: you meet up, order a few «aceitunas», some crisps, perhaps tinned seafood, and time stretches out. The stuffed olive is one of the most iconic small plates of this moment.
The filling follows a logic of indulgence: turning an already flavourful fruit into a multi-layered bite. Within the Plaza del Sol range, there are several flavour profiles. The anchovy paste offers an iodine, salty, distinctly maritime note. The ham paste evokes cured meats, with a gentler roundness. The red pepper paste brings a fruity, almost sweet touch. The chilli paste adds a clear heat. And the lemon paste brings a citrus liveliness that refreshes the palate.
Garlic, for its part, holds a special place. It is the most familiar ingredient in Spanish cooking, from tortilla to sautéed tapas, through sauces and marinades. Finding it at the heart of an olive is a very direct way of tasting what this cuisine has of most everyday and most convivial.
Pairings and apéritif ideas with garlic olives
The strength of the garlic-stuffed olive is its ability to fit into any setting. Here are a few concrete ideas to showcase it.
On the drinks side. A crisp, lively dry white wine, a well-chilled rosé or a light blonde beer pair very well with the acidity and salt of the olive. Vermouth served over ice with a slice of orange also works beautifully, in the spirit of Spanish apéritifs. If you prefer non-alcoholic drinks, a well-chilled tonic with a lemon zest makes a pleasant counterpoint.
On the platter. Serve them with slices of firm cheese, toasted bread rubbed with a drizzle of olive oil, salted almonds and a few cured meats. The garlic in the filling works well with the delicacy of fine charcuterie; the crunch of the olive balances the softness of the bread.
In recipes. A few simple ideas:
One last point: don't throw away the brine. A spoonful can liven up a vinaigrette or a poached fish sauce, used sparingly since it is salty.
Putting together an olive trio for guests
One of the best ways to present these olives is not to serve just one kind. Three small bowls, three flavours, and your guests move from one to the next, comparing as they go. It is an unpretentious tasting game that gets the conversation started.
For a balanced apéritif, here is a combination we love:
1. Garlic as the anchor. This is the «generous» olive, the one that pleases almost everyone.
2. Lemon for freshness. Served after the garlic, it cleanses the palate and revives the appetite.
3. Chilli for a kick. For those who enjoy spice, it gives a little jolt.
If you prefer a gentler trio, swap the chilli for the red pepper. If you are hosting seafood lovers, add anchovy in place of the lemon: garlic and anchovy form a very natural pairing, familiar to Mediterranean cooking.
When it comes to serving, vary the containers: a white bowl, a olivewood bowl, a small deep plate. Avoid mixing everything together: each olive keeps its personality this way, and everyone knows what they are eating. Plan on roughly a small handful per person for a light apéritif, a little more if the olives accompany a full tapas meal.
In Switzerland, where people appreciate well-identified products and thoughtful apéritifs, this kind of presentation always makes an impression. A fondue with friends is better with a small bowl of olives on the table than without: the acidity of the olive is an excellent counterpoint to the richness of melted cheese.
Storing, serving and choosing the right jar
A 280 g jar is a practical size: generous enough for an evening with four or six people, reasonable enough to be finished without stress once opened. Before opening, store it in a cool, dry place, away from light. After opening, keep it in the fridge, with the olives fully submerged in their brine, and consume them within a reasonable time, following the indications on the label.
For a successful serving, always use a clean spoon or fork to take out the olives. It is a small detail, but it preserves the quality of the brine and of the rest of the jar.
If you are unsure which variety to order, here is a simple rule: choose according to the occasion. For an evening with friends, garlic is a safe bet. For a summer lunch by the lake, lemon brings lightness. For a bolder apéritif, chilli or anchovy will get people talking. At Origenes, we select Spanish artisanal products designed for demanding Swiss customers, who like to know what they put on their plate and appreciate the frank taste of well-made things. From Villeneuve, on the shores of Lake Geneva, we ship your orders throughout Switzerland.
To your jars: Spain, enjoyed at apéritif time
A garlic-stuffed olive is not trying to dazzle. It simply aims to please, in seconds, with a flavour that wakes up the taste buds and invites the evening to continue. It is a small gesture that recalls the conviviality of Spanish bars, transplanted into your living room, onto your terrace or around a festive table.
Put together your trio, open a well-chilled bottle, invite two or three friends, and let the olives do the rest. And if you combine several jars in a single order, delivery is free from CHF 59 within Switzerland.
To start with the most generous flavour, treat yourself to the Green olives stuffed with garlic paste – Plaza del Sol (280 g).
