green olives with lemon

Green olives with lemon for a fresh apéro

Maison Ederki’s green olives with lemon are crisp Manzanilla olives filled with a lemon farce. Firm to the bite, mild and citrus-fresh, as light as a summer day. A Basque apéro snack that wakes up the palate instead of weighing it down.

Green olives with lemon are pitted Manzanilla olives from Maison Ederki, the Basque delicatessen based in Mouguerre near Bayonne. The Manzanilla, whose name means “little apple,” is green, crisp, and firm to the bite. At its center is a delicate lemon filling that gives the olive freshness and lightness.

In the jar, the green olives with lemon glow bright and plump in a clear brine. The scent alone is citrus-fresh, a hint of the sea and a lemon orchard, accompanied by the mild spice of the olive. This whets the appetite for sunshine and a long afternoon on the terrace.

Mild, crisp, with a bright citrus note

With the first bite, the firm olive snaps, then the lemon spreads: bright, tartly fresh, but never sharp or sour.

The Manzanilla is the classic Spanish apéro olive—small, oval, with a thin skin and firm, juicy flesh. Its mild, almost buttery flavor pairs wonderfully with the lemon, which sits on top like a splash of freshness.

Fresh, fruity, light—that is how the lemon presents itself, and the mild olive provides the foundation. Citrus and olive like one another and share the stage. This is what summer tastes like in the Basque Country, where the sea is never far and the cuisine favors light, fresh seasoning. You rarely reach for just one olive; by the third, you stop counting.

Fresh for an apéro and in salads

Cold from the jar, served as an appetizer with a glass of cool white wine or a Txakoli, these olives are in their element.

A summer salad with fennel, orange, and arugula is their finest performance, as their citrus note brings everything together. They also pair well with grilled fish or seafood, and in a tajine with chicken and preserved lemon, they truly show off their origins. If you have guests, they are usually the first thing to disappear from the apéro platter.

Finely chopped, a few of these olives also elevate a vinaigrette or a fish sauce. Pureed with a little olive oil, they become a bright tapenade that tastes wonderful with white bread and goat cheese. Once opened, they will keep in the refrigerator for a good week if covered with brine.

If you prefer something heartier, try this same olive with anchovy filling or with Piment d'Espelette.

Quality from the Basque Country since 1942

Since 1942, for more than 80 years, Maison Ederki has been gathering the best products of the Basque Country and preserving them in jars—from the apéro to dessert.

The small company, with around 18 employees, is located in Mouguerre, a village above the Adour River near Bayonne. Ederki is not an industrial operation; instead, it works closely with farmers, fishermen, and producers in the region.

The Manzanilla olives come from Spain, and they are filled and preserved in the Basque style, as they are served at every apéro here. Everything that goes into the jar is checked beforehand and afterward to ensure that every batch tastes as fresh as the last.

You can find more Basque antipasti and preserved goods and the entire Maison Ederki range right next door.

Net weight 300g – Drained weight 130g

Contents 300 g – Drained weight 130 g