Hojiblanca Olives with Peppers

Green Hojiblanca Olives with Bell Pepper and Garlic

Capirete’s Hojiblanca olives with bell pepper are pitted green table olives from Andalusia, marinated with bell pepper, garlic, and herbs in their own house-made vinegar. Zesty, bold, and crisp. A Mediterranean appetizer olive that tastes like the south.

Hojiblanca olives with bell pepper are green, pitted table olives from Capirete, sourced from the southern Spanish region of Andalusia and marinated in a brine of mild vinegar, bell pepper, garlic, and fine herbs. The Hojiblanca gets its name from the white underside of its leaves, “hoja blanca,” and is one of the most versatile Spanish olives.

Zesty, bold, crisp

Firm to the bite, the Hojiblanca displays a play between delicate sweetness and a spicy bitter note, rounded off by the Mediterranean zest of bell pepper and garlic.

In the jar, they glow in a rich green, interspersed with flashes of red bell pepper pieces and light slices of garlic—a small piece of Andalusia ready to open.

On the palate, it begins mild and sweet, then follows the typical, slightly bitter boldness in which connoisseurs detect notes of almond, tomato plant, and artichoke. Because they are pitted, you can simply snack on them from a toothpick without worrying about a pit. The brine of garlic, bell pepper, and herbs settles softly over them without overpowering the olive. This is exactly how the south tastes.

With tapas and a cold beer

Hojiblanca olives with bell pepper are appetizer olives for social moments and belong on every tapas plate.

A cold beer or a glass of dry white wine pairs well with them, along with Manchego, air-dried ham, and warm white bread. Chopped up, they fit into any salad, and their flavorful brine pairs wonderfully with tomatoes, onions, or a colorful platter full of antipasti. For a quick dinner, warm them briefly in a pan to give vegetables and rice a Mediterranean touch. They also look brilliant on focaccia or pizza.

For those who prefer a milder, lemony variety alongside them, try the Manzanilla olives with lemon, which come from the same producer.

Hojiblanca from an artisan vinegar house

The Hojiblanca grows in the Andalusian provinces of Málaga, Córdoba, and Seville, where it is prized both as a table olive and for its aromatic olive oil. It is widely cultivated in Andalusia and known for its dual talent as both fruit and oil producer.

Its large, fleshy fruit makes it a popular table olive, while its oil is known for its green, slightly bitter note. What makes this variety special is the brine in which the olives are stored, as the vinegar is produced in-house.

Behind Capirete is the José Páez Lobato family, who have specialized in Vinagre de Jerez for over 60 years. Good vinegar belongs with good olives, as the Páez family understands, and anyone who has tasted olives from a vinegar house will taste the subtle difference in the brine.

The house is located in Jerez de la Frontera and has been producing sherry and vinegar since 1933, which must be aged in barrels for at least 6 months before it can bear the name Vinagre de Jerez. For those who want to try the vinegar on its own, reach for the Gran Capirete Reserva, and you can find all other olives and vinegars from Capirete in the manufacturer's shop.

Net weight 300g – Drained weight 140g