The Manzanilla olive is often touted as 'Spains favourite olive'. They're large and meaty, and can be used for both olive oil and as table olives - versatile, bold and delicious. These Manzanillas have been pitted and stuffed with lemon. The bright zing of the lemon helps to cut through the slight bitterness and saltyness of the olive, and also helps to flavour the brine. Straight from the jar, these olives are ready for tapas, salads, charcuterie boards or eaten, in bulk, close to midnight, by the silvery light of the fridge.