# Serrano Ham-Stuffed Olives: Spanish Appetizer for Switzerland - Source: https://origenes.shop/en/journal/olives-farcies-jambon-serrano-l-apero-espagnol-en-suisse - Publisher: Orígenes (https://origenes.shop), épicerie fine espagnole en ligne, Villeneuve VD, Suisse - Date: 2026-09-13 - Langue: en ## The essentials - Plaza del Sol olives are pitted green olives, stuffed with a smooth paste that spreads the flavour through every bite. - Serrano ham filling: the firm, slightly bitter flesh of the olive meets the salty roundness of the ham, with a hazelnut note on the finish. - Serve them as they are, lightly drained, with toasted country bread rubbed with garlic. - The same olive comes with several fillings: Serrano ham, chorizo, anchovy, lemon, garlic. - A cool white wine or a light rosé is all they need. ## Four ways to serve them Tap a card: the gesture, and what goes with it. ### As an aperitif Drain them lightly and tip them into a small earthenware bowl. A few toothpicks are all you need. **On the side** A slice of toasted country bread, lightly rubbed with garlic. > Their strength: ready in seconds, no effort at all. ### On a board They go just as well with an aged manchego as with thinly sliced Iberian ham. **For variety** Add the chorizo-stuffed olives: a lightly spicy, smoky touch that makes a nice contrast. ### In the kitchen Roughly chopped, they lift scrambled eggs, a light quiche or small puff-pastry bites. **Why it works** Their flavour holds up well to gentle cooking and makes a change from the usual fillings. ### In the glass A cool white wine or a light rosé, and a conversation that lingers. **With garlic** The garlic-stuffed olives pair with grilled meat or oven-roasted vegetables. ## One olive, five fillings Same olive, same format: you choose the character. ### Serrano ham Salty roundness, umami sweetness, a hazelnut finish. Lighter than a slice of ham, for lovers of Spanish charcuterie. ### Chorizo A lightly spicy, smoky touch that stands out on a board. ### Anchovy Brinier, more marine: for lovers of seafood flavours. ### Lemon A tangy freshness that cuts nicely through a mixed aperitif board. ### Garlic Serve with grilled meat or oven-roasted vegetables. ### The format Pitted green Manzanilla olive in an easy-open tin: 280 g net, 120 g drained. **Why a paste** Worked into a smooth paste, the filling spreads the flavour evenly: neither too dense nor too faint. ## Ready for the aperitif? Four questions, the answers are in the article. 1. Why is the filling worked into a smooth paste? - To spread the flavour evenly through every bite - A smooth paste avoids fillings that are too dense or too faint: every bite tastes the same. 2. What does "bocado perfecto" mean? - A perfect bite - That is what Spaniards sometimes call the harmony between the olive and its filling. 3. Which filling for a lightly spicy, smoky touch? - Chorizo - Chorizo brings the kick; lemon brings freshness, anchovy the taste of the sea. 4. Can you cook with them? - Yes, chopped into scrambled eggs or a light quiche - Their flavour holds up well to gentle heat: scrambled eggs, quiche, puff-pastry bites. ## Article Green olives stuffed with Serrano ham paste: when Spain comes to your aperitif There are flavours that transport you instantly. A plump olive, brimming with melting Serrano ham paste, placed on a wooden board — and suddenly you find yourself mentally on a sun-drenched Spanish terrace. The Green olives stuffed with Serrano ham paste – Plaza del Sol embody precisely this Iberian way of life that Spain cultivates with quiet generosity. Of course, we're in Villeneuve, on the shores of Lake Geneva — but what does it matter, the jar is enough to make the journey. ## The stuffed olive, a bar tradition deeply rooted in Spanish culture In Spain, the aperitif is not merely an excuse to snack: it's a social institution, a moment suspended between work and the meal, between friends or family. The term tapas is known to all, but the stuffed olive holds an even more fundamental place. Before Spanish gastronomy became trendy internationally, neighbourhood bars served their olives — often homemade, marinated in oil and spices — as a natural gesture of welcome, almost obligatory. The idea of stuffing the olive dates back to ancient practices of preserving and enhancing local products. By filling the pit's cavity with aromatic paste, you multiply the flavours in a single bite. When the filling is made from Serrano ham, the encounter is particularly felicitous: the olive's flesh, slightly firm and somewhat bitter, dialogues with the round, salty and delicately smoky richness of the ham. The result is harmony in miniature — what Spaniards sometimes call a bocado perfecto, a perfect bite. This tradition of the bar, of the jar sitting on the counter, crosses all regions of Spain and all generations. It has also crossed borders, and quite rightly so: food enthusiasts in Switzerland, like elsewhere, know how to recognise authenticity when it presents itself. ## What tasting reveals: texture, aromas and flavour profile Open the tin and the first impressions arrive through scent: a light brine, herbaceous, with a hint of charcuterie notes in the background that already announces the filling. The green olives have that frank colour, almost translucent at the edges, which betrays flesh that is well-ripened and carefully worked. On the palate, texture is what strikes first. The olive offers slight resistance, then yields readily — it is plump, generous, without excessive softness. The Serrano ham paste filling is homogeneous, supple, and immediately mingles with the olive's juices. One then perceives several layers: first the frank and clear salinity of the olive, then the umami sweetness of the ham, with a slight hazelnut note that lingers on the finish. Nothing aggressive, nothing artificial — just a bite that makes you want the next one. This balance between the olive's vegetable quality and the ham's animal character is what makes this reference particularly versatile. It suits those who appreciate Spanish charcuterie but seek something lighter, less imposing than a direct slice. And for those who like to alternate flavours, the Plaza del Sol range also offers [Green olives stuffed with anchovy paste](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-d-anchois-280-g) — more iodine-forward, more marine — or [Green olives stuffed with lemon paste](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-de-citron-280-g), whose tangy freshness provides a pleasant contrast on a varied aperitif board. ## How to serve them: flavour pairings and presentation ideas The olive stuffed with Serrano ham needs no elaborate presentation. Its strength lies precisely in being ready in seconds, effortlessly, with impressive results. Here are a few ways to showcase it. **As a pure aperitif**, take them straight from the jar, drain them lightly, and arrange them in a small earthenware bowl. A few toothpicks suffice. Alongside, a slice of country bread, lightly toasted and rubbed with garlic, and you're done. If you wish to play the Spanish card to the hilt, add a drizzle of Green olive cream – La Chinata to the toasts: the double olive note, different in texture and intensity, creates a harmonious and coherent pairing. **On a charcuterie and cheese board**, olives stuffed with Serrano play the role of bridge between different flavour families. They pair just as well with aged manchego as with thinly sliced Iberian ham. To vary pleasures on this same board, [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 slightly spicy and smoky touch that contrasts nicely. **In cooking**, these olives can enter warm recipes. Roughly chopped, they make an original garnish for scrambled eggs, a light quiche or even small savoury puff pastries. Their flavour holds up well to gentle heat and avoids the monotony of classic fillings. **For garlic lovers**, [Green olives stuffed with garlic paste – Plaza del Sol](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-dail-280-g) perfectly complement the range and can pair with grilled meat or roasted vegetables. ## The Plaza del Sol range: consistency and diversity in every jar What distinguishes the Plaza del Sol range is product consistency and the diversity of variations offered. Each filling is crafted as a smooth paste, which guarantees homogeneous flavour distribution with every bite — unlike stuffed olives whose filling is too compact or too subtle. The range covers a broad flavour spectrum: Serrano ham for charcuterie lovers, chorizo for those who like a kick, anchovy for seafood flavour enthusiasts, lemon for a fresh note, garlic for assertive characters. This format consistency — always 280 g in an easy-open tin, always the same pitted green Manzanilla olive — makes it easy to assemble a variety pack to give as a gift or share in a group. For customers in Switzerland wishing to explore the complete palette, it is possible to compose a varied order by combining several jars. Delivery is free from 25 CHF, making the assembly of an assortment both convenient and economical. ## The Spanish olive in Switzerland: a shared demand for quality Artisanal product enthusiasts in Switzerland have developed a keen sense of quality. From local markets to fine groceries and speciality shops, the standards are high. This is why the selection offered on Origenes.shop strives to propose references that keep their promises: products whose recipe, format and manufacturing care correspond to what Spain does best in the field of preserves and prepared olives. Olives stuffed with Serrano ham paste fit this logic: they don't seek to impress with flashy packaging or exaggerated storytelling. They convince through what they are — an honest, well-made product that finds its place as comfortably in a casual aperitif among friends as in a refined buffet. In Switzerland, where long winters and convivial moments around a good table structure social life, this type of product finds a natural echo. A stuffed olive, a glass of cool white wine or light rosé, a conversation that lingers — certain pleasures are universal. ## To go further Spain is a country of remarkable gustatory richness, and olives are but one facet. But it is often through small things — a jar placed on a table, a bite shared — that one best understands a food culture. The Plaza del Sol range invites you to explore this diversity, jar after jar, flavour after flavour. The Serrano ham filling is sold out for now. For the same pleasure, start with the [Green olives stuffed with chorizo paste – Plaza del Sol](https://origenes.shop/produit/olives-vertes-farcies-a-la-pate-de-chorizo-280-g), or build your aperitif from our [stuffed olives and tapas](https://origenes.shop/collection/l-apero): mix any 3 aperitifs, −10 % on each. ## Produits cités (prix et stock à jour) - 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'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 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 - 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 --- Vous pouvez citer ce texte en indiquant la source. Prix, poids et disponibilité font foi sur la fiche produit.