# Lemon-Stuffed Olives: The Tangy Aperitif Surprise - Source: https://origenes.shop/en/journal/olives-farcies-au-citron-la-surprise-acidulee-de-l-apero - Publisher: Orígenes (https://origenes.shop), épicerie fine espagnole en ligne, Villeneuve VD, Suisse - Date: 2026-08-02 - Langue: en ## The essentials - A pitted green Manzanilla olive stuffed with lemon paste: the olive's bitterness meets the brightness of citrus. - Plaza del Sol, a house from Alicante, packs it in 280 g cans, 120 g drained weight. - It calls for a dry, mineral white: Albariño from Galicia, Verdejo or a Chasselas from Vaud. - It goes beyond the aperitif: in a salad, mashed into a spread with green olive cream, or on white fish at the end of cooking. - For a complete platter, combine four profiles: lemon, anchovy, chorizo or ham, garlic. ## Four ways to serve it Tap a card: the move, in two lines. ### On a board A few lemon olives next to anchovy and chorizo olives. The chorizo brings a smoky, slightly spicy note that answers the freshness of the citrus. **To round it off** Thin slices of aged cheese and a few walnuts. The board is ready, no effort. ### In a salad Roughly chopped lemon olives, diced cucumber and tomato, a drizzle of olive oil, fresh herbs. **The detail** A little liquid from the can, where the lemon paste has slightly dissolved, works as the vinaigrette. ### As a spread Mash the lemon olives with a little La Chinata green olive cream. The cream gives the body and smoothness that olives alone lack. **On what** Toasted country bread. ### With white fish A fillet of sea bass or sea bream roasted in the oven. A few lemon olives at the end of cooking: the citrus gently scents the fish. > Simple, effective, Mediterranean. ## Which profile for which palate? Four fillings, four characters. ### Lemon A firm, slightly bitter green olive, then a clear but controlled acidity with zesty, almost floral notes. **In the can** - Pitted green Manzanilla olive - Lemon paste: 9.5 % - 280 g, of which 120 g drained **Which wine** A dry white: Albariño, Verdejo, Chasselas. ### Anchovy The best-known version, found in every bar on the peninsula. ### Chorizo or ham Chorizo brings a smoky, slightly spicy note. Serrano ham gives a milder, meatier olive. ### Garlic A clean, lingering flavour that completes the platter on the vegetal, punchy side. ## Ready for the aperitif? Four questions, the answers are in the article. 1. Which wine does the article suggest with the lemon olives? - A dry white: Albariño, Verdejo or Chasselas - The citrus acidity pairs with the minerality of a dry white. 2. Which stuffed olive became a fixture in every Spanish bar? - Anchovy paste - Anchovy is the best-known version. Lemon is the surprise. 3. With roasted white fish, when do you add the lemon olives? - At the end of cooking - The heat releases the citrus aromas just enough to scent the fish. 4. What do you mash them with for a green spread? - Green olive cream - Olive cream adds the body and smoothness that whole olives cannot give. ## Article Green olives stuffed with lemon paste: when Spain reinvents the aperitif There are some pairings that seem obvious in hindsight — and yet, before tasting them, they surprise you. Green olives stuffed with lemon paste are one of them. Slightly bitter, round on the palate, crossed with a citrusy liveliness that awakens the taste buds: it's the kind of small bite that gets the conversation going over a drink. A Spanish classic revisited, within reach from Villeneuve. ## The stuffed olive, a popular art rooted in Spanish culture In Spain, the olive is not merely a condiment: it's a ritual. In tapas bars, you don't place a glass of fino or manzanilla without putting a small plate of olives beside it. This gesture, almost automatic, harks back to a tradition several centuries old in a country that produces a considerable share of the world's olive oil and has developed around this fruit an incredibly rich culinary culture. The stuffed olive — the aceituna rellena — is one of the most popular variations of this heritage. The most well-known version, with anchovy paste, has become standard in bars across the peninsula. But Spanish producers have never stopped innovating, exploring unexpected fillings that play on contrasts: the sweetness of ham, the bite of garlic, the smoky depth of chorizo, or indeed — and this is what makes the product we're about to explore so unique — the tart freshness of lemon. The Plaza del Sol brand is part of this tradition of quality stuffed olives. Its 280 g cans, a generous format without being cumbersome, are designed for easy consumption, whether as an impromptu aperitif or as a carefully prepared accompaniment to a charcuterie board. ## The flavor profile: bitterness, freshness and roundness What exactly happens when you bite into a green olive stuffed with lemon paste? The first impression is that of the olive flesh itself: firm, slightly resistant, with that characteristic bitterness of green olives that stands out clearly from the sweeter, more preserved quality of black olives. Then comes the filling. The lemon paste delivers a frank but controlled acidity, never aggressive. You perceive the zesty, almost floral notes of the citrus — a striking contrast with the vegetal bitterness of the olive. The overall effect is surprisingly balanced: each bite is both fresh and substantial, which makes it a particularly appreciated option during summer or at terrace aperitifs. This aromatic liveliness makes lemon-stuffed olives an excellent choice to accompany dry white wines — an Albariño from Galicia, a Verdejo from Castille, or why not a Vaudois Chasselas, the lake wine par excellence for enthusiasts in the Lake Geneva region. The pairing between the acidity of the citrus and the minerality of a dry white is particularly successful. ## The Spanish aperitif: a philosophy of shared time In Spain, the aperitif — el aperitivo, or simply el vermut in some regions — is not a formality. It's a moment in itself, often as long as the meal that follows, filled with small plates that circulate and conversations that stretch on. Olives play a central, almost structural role. This philosophy of sharing, of the generous table and of small things done well, is precisely what Origenes.shop seeks to bring to Switzerland. For lovers of Iberian products in Lausanne, Geneva, Montreux or elsewhere in the country, receiving a selection of Plaza del Sol stuffed olives at home is about recreating something of that spirit — without needing to board a plane. Plaza del Sol moreover offers a complete range that allows you to compose a varied and colorful olive platter. Alongside the lemon olives, you'll find the essential [Green olives stuffed with anchovy paste – Plaza del Sol](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-d-anchois-280-g), the classic umami version, the [Green olives stuffed with Serrano ham paste – Plaza del Sol](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-de-jambon-serrano-280-g), sweeter and meatier, or the [Green olives stuffed with garlic paste – Plaza del Sol](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-dail-280-g), for those who love bold, persistent flavors. ## Usage ideas: much more than a snack The lemon-stuffed olive is often seen solely as an aperitif item. That's already quite a lot — but Spanish cuisine has learned to use olives with far more imagination. A few ideas to venture off the beaten path: **On an aperitif platter**: Arrange a few lemon olives alongside anchovy olives and chorizo olives — the [Green olives stuffed with chorizo paste – Plaza del Sol](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-de-chorizo-280-g) bring a smoky and slightly spicy note that contrasts wonderfully with the citrusy freshness. Add thin slices of aged cheese and a few nuts: you have a complete platter with no effort. **In a Mediterranean salad**: A few lemon olives roughly chopped, mixed with diced cucumber and tomato, a drizzle of olive oil and fresh herbs, make for a vibrant and fragrant salad. The lemon paste, slightly dissolved in the natural vinaigrette from the can, acts as seasoning. **As a spread**: Crush lemon olives with a little Green olive cream – La Chinata to obtain a green and tart spread, ideal on toasted country bread. The olive cream provides binding and a smoothness that whole olives alone cannot give. **With white fish**: A fillet of sea bass or sea bream roasted in the oven, garnished with a few lemon-stuffed olives toward the end of cooking: the heat releases the aromas of the citrus and delicately flavors the fish. Simple, effective, authentically Mediterranean. ## Composing your platter: the power of choice One of the pleasures of the Plaza del Sol range is precisely the possibility of composing. Each 280 g can represents a flavor, a personality of its own — and the combination of several varieties transforms a simple aperitif into a true tasting experience. For a balanced platter, you can think of it this way: a tart and fresh filling (lemon), a marine and umami filling (anchovy), a charcuterie and smoky filling (chorizo or Serrano ham), and a vegetal and piquant filling (garlic). Each profile appeals to a different palate, and together they cover the entire range of flavors that the Spanish aperitif can mobilize. Free delivery from CHF 25 in Switzerland — a good reason to compose your assortment without holding back. Swiss customers, known for their demanding standards in food quality, find in these products a serious alternative to the often over-salted or overly oily industrial olives found in supermarkets. The Plaza del Sol can, with its paste filling — a technique that ensures homogeneous flavor distribution in each olive — illustrates the Spanish artisanal know-how that makes the difference in tasting. ## Conclusion: the acidity that changes everything Among all the ways to stuff a green olive, lemon paste is undoubtedly the most surprising — and the most refreshing. It steps away from the usual salty-umami logic of stuffed olives to introduce a citrusy, almost summery note that redefines the aperitif experience. This is not gratuitous fancy: it's a thoughtful pairing that respects the olive while taking it elsewhere. If you're looking to refresh your aperitif platter with something authentically Spanish, of quality, and truly different from what ordinary shelves offer, start here. Order now the [Green olives stuffed with lemon paste – Plaza del Sol (280 g)](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-de-citron-280-g). ## Produits cités (prix et stock à jour) - Olives vertes farcies à la pâte de citron – Plaza del Sol (280 g) — 3.90 CHF — disponible — https://origenes.shop/en/produit/olives-vertes-farcies-a-la-pate-de-citron-280-g - Olives vertes farcies à la pâte d'anchois – Plaza del Sol (280 g) — 3.90 CHF — disponible — https://origenes.shop/en/produit/olives-vertes-farcies-a-la-pate-d-anchois-280-g - Olives vertes farcies à la pâte de chorizo – Plaza del Sol (280 g) — 3.90 CHF — disponible — https://origenes.shop/en/produit/olives-vertes-farcies-a-la-pate-de-chorizo-280-g - Olives vertes farcies à la pâte d'ail – Plaza del Sol (280 g) — 3.90 CHF — disponible — https://origenes.shop/en/produit/olives-vertes-farcies-a-la-pate-dail-280-g --- Vous pouvez citer ce texte en indiquant la source. Prix, poids et disponibilité font foi sur la fiche produit.