3 Recipes with olives for Spicy Lovers - Olives from Spain

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3 Recipes with olives for Spicy Lovers

April 15, 2019

Now that winter is over it is time to enjoy sunny days and warm temperatures. That is why you should try some spicy dishes! Spicy food is usually eaten in hot climates because it helps you to cool down your temperature faster. Also, it prevents food to spoil!

Spicy olive channa masala:

Level of difficulty: medium         Servings: 1-2           Prep time: 45 minutes


– 15 pcs Hojiblanca Olives from Spain
– 1 pcs Onion chopped
– 10g Garlic chopped
– 30 ml Pure olive oil
– 15g Coriander powder
– 3 pcs Cumin powder
– 3 pcs Chili powder.
– 3g Turmeric powder
– 3 pcs Chopped tomatoes
– 235ml Water
– 150g Boiled Chickpeas
– 5 g Paprika powder
– 5 g Garam masala powder
– Salt to taste
– 10 ml Lemon juice
– 2 pcs Green chilies
– 10 g Ginger
– 15 g Coriander chopped


First, heat oil in a large skillet. Add onions, garlic, and sauté over a medium heat until browned (between 3 – 5 minutes). Once they are done, turn the heat to medium-low. Then add the coriander, cumin, cayenne and turmeric. Stir for a few seconds, add the tomatoes and cook them until they are lightly brown.

Next, add the chickpeas, the black olives and a cup of water and stir. Then add the roasted cumin, paprika, garam masala, salt and lemon juice, and cook it covered for 10 minutes.

After it, remove the cover and add the minced chili and ginger. Finally, stir and cook uncovered for 30 seconds.


Spicy Indian pimento olives:

Level of difficulty: medium          Servings: 3-4          Preparation time: 30 minutes


– Spanish Pimento Olives from Spain
– 3 tbsp mustard seeds powdered
– 5 tbsp Methi Seeds (Fenugreek Seeds) powdered
– 3 tbsp red chili powder
– Garlic Cloves
– 5 cups Olives oil
– Salt to taste


First, take the Pimento Olives in a big bowl and add in the mustard seeds powder, the fenugreek seeds powder, the red chili powder and the salt. Then combine well all the ingredients, add 2 cups of oil and mix it. Next, add 1 cup of oil on top and close the lid tightly. Let it marinate for 3 days at least.

In order to elaborate the garlic chutney, add all the roasted spices into a mixer along with salt. Blend it to a coarse powder.

Toss the Pimento Olives with the garlic chutney and the leftover olive oil. Serve after a couple of hours.


Tomato chutney with green Olives from Spain:

Level of difficulty: easy         Servings: 10         Prep time: 15-20 minutes


– 10 pcs, Green Olives from Spain
– 6 pieces, chopped tomatoes
– 2 pieces, chopped garlic
– 1 piece, chopped green chili
– 1 tsp, mustard seeds
– 1 tbsp, salt
– 1 tbsp, sugar
– 3 tbsp, tomato ketchup
– 1 tbsp, coriander
– 2 tbsp, refined oil
– 1 tbsp, red chili powder


First, heat oil in a saucepan on medium heat, add the mustard seeds and let them crackle. As soon as the mustard seeds crackle, take the pan off the flame and add the garlic and green chilli. Sauté for a minute.

Next, add the chili powder and stir well. Stir in the chopped tomatoes and bring the pan back to the flame. Then add salt and cook till the tomatoes are soft on medium heat.

Finally, add the tomato ketchup, the chopped green olives and coriander. Mix well and transfer the mixture to a bowl to cool down.

You can serve it along with chips as a wonderful dip. Perfect for sharing with friends!




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Plant-based diet with Olives from Spain

May 8, 2019

The plant-based diet is one of the healthiest choices, and it’s now become a trend. They are not only good for your body but they are also delicious! Discover these fantastic recipes with our favourite ingredient: olives!

Almond and garlic soup and gazpacho

Level of difficulty: Garlic Soup (medium), Gazpacho (easy)             Servings: 4 people            Preparation time: Garlic Soup (25 min), Gazpacho (15 min)



Almond and Garlic soup:

– 200g raw almonds
– White bread
– 10-15 Black Olives from Spain
– 6 teaspoons olive oil
– 6 teaspoons sherry vinegar
– 1 clove garlic
– ½ l water
– Salt


– 1kg ripe tomatoes
– 1 green pepper
– 1 cucumber
– 10-15 Green Olives from Spain
– 6 teaspoons olive oil
– 1 clove garlic
– 2 teaspoons sherry vinegar
– ½ glass water
– Salt


Almond and Garlic soup:

First, soak the crusty bread in water. Once it is ready, blend the ingredients to a creamy texture. Finally, add to the soap some thinly slice black Olives from Spain.


Soak the crust bread in water and chop all ingredients. Next, blend the ingredients until it has a smooth texture. Add the bread and the extra virgin olive oil to the mixture. Finally, slice some green Olives from Spain and add them to the soup.

Spanish roasted potato salad with Gordal olives

Level of difficulty: medium                                    Serving: 3-4 people                                            Preparation time: 40 min

potato salad


– 1 cup green Gordal Olives from Spain, pitted
– ¼ cup extra virgin olive oil
– 1 kg yellow potatoes, quartered
– 3 medium onions, quartered
– 8 cloves of garlic, smashed
– 1 tablespoon rosemary
– 1 tablespoon thyme
– ¼ cup pine nuts
– 4 cups of your favourite greens (spinach, arugula, kale)
– Juice of 1 lemon
– Sea salt and freshly ground pepper to taste


Preheat oven to 400F. Meanwhile, in a bowl, mix half of the green Gordal olives along with the potatoes, onions, garlic, oil, rosemary, thyme, salt and pepper.

Next, transfer to a baking dish and roast for 20 minutes. During the final 10 minutes, add the pine nuts and remainder of the green Gordal olives to the baking dish. Once the vegetables are finished cooking, transfer them to a bowl and add the mixed greens and lemon juice. The heat will slightly wilt the green and bring out their colour.

Serve immediately.

Buddha bowl with Manzanilla olives

Level of difficulty: medium                                  Serving: 4 people                                      Preparation time: 30 minutes

Buddha bowl


⅓ cup pimento-stuffed green Manzanilla Olives from Spain

– 1 cup cooked quinoa
– 1 block firm tofu
– 1 small carrot
– 1 small beet
– 1 small zucchini, sliced
– 1 yellow bell pepper, sliced
– 1 small handful of cherry tomatoes, halved


– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 tablespoon red wine vinegar
– 2 teaspoons garlic, minced
– 1 teaspoon dried oregano
– salt and freshly ground pepper to taste


First, in a small bowl, combine the olive oil, lemon juice, vinegar, garlic and herbs. Season it with salt and pepper to taste.


Heat 1 tablespoon of oil in a skillet on medium-high heat. Then, grill the zucchini and yellow bell pepper slices in the skillet until softened. Once it is done, remove it from the heat and let it cool.  Finally, grate the beet and carrot.


Drain the liquid from the tofu and pat dry. Slice the tofu into ¼ thick slices. Next, pan fry until it is brown and crispy on both sides.


Evenly arrange the grilled vegetables, raw vegetables, quinoa and tofu in a bowl. Finally, drizzle the salad dressing on top and enjoy!

Pasta with roast tomato and olive sauce

Level of difficulty: medium                                    Serving: 4 people                                        Preparation time: 45 minutes



– 300 – 400g of pasta
– 1kg of ripe tomatoes
– 1 cup of halved green and black olives
– 2 tablespoons of chopped capers
– 1 tablespoon of Modena vinegar
– 1 tablespoon of sugar
– 3 tablespoons of virgin olive oil


Peel and halve the tomatoes, and place them in an oiled dish. Then, season with salt and pepper, and sprinkle over the sugar and capers. Drizzle with the oil and vinegar.

Roast in a pre-heated oven at 250C for around 20 or 30 minutes until well cooked. Next, remove the dish from the oven, cut up the tomatoes, add the olives and return to the oven for a further 5 minutes.

Finally, cook the pasta according to the instructions on the packet. Drain and serve with the sauce.

Enjoy this sinfully delicious pasta recipe!

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Body ready for summer with Olives from Spain

May 22, 2019

Clear sky, warm days… is it summer yet? Don’t wait anymore and start getting ready for your holidays! It’s time to hide the thick and oversized jackets and enjoy the sunny and hot days.

These three recipes are not only good for your body, but they are delicious! Fresh, healthy and, of course, with olives.

Spanish gazpacho with Manzanilla olives

Level of difficulty: easy                                  Servings: 2 people                                Preparation time: 20 minutes



– ½ cup pimiento-stuffed green Manzanilla olives from Spain
– 4 ½ ripe tomatoes
– 1 green pepper
– 1 garlic clove, peeled
– 1 medium cucumber
– 4 tbsp sherry or wine vinegar
– 1 glass of cold water
– ¼ cup of leftover bread
– Extra virgin olive oil to taste
– Sea salt to taste
– Fresh herbs to taste


First of all, wash all of the vegetables thoroughly. Remove the stems and seeds. Then cut all of the vegetables and bread into medium-sized pieces.

Place in a blender with the rest of the ingredients, except the green Manzanilla olives. Grind for 5 minutes at full speed and chill the mixture in the fridge for 2 hours before serving.

Finally, ladle into bowls to serve, and garnish with abundant slices of olives, fresh herbs and a dash of olive oil.

Perfect for dinner after a hot and long day. Take the bowl to the garden and enjoy the clear sky while chatting with your family.

Fresh salad with Hojiblanca Olives from Spain

Level of difficulty: easy                                         Servings: 2 people                                    Preparation time: 15 minutes



– ⅔ cup black Hojiblanca olives
– 3 oranges
– 2 tomatoes
– 1 avocado
– 1 lemon
– ⅓ cup fresh cheese
– 2 sprigs basil
– Extra virgin olive oil
– Sea salt and freshly ground pepper to taste


First, cut the tomatoes and oranges into cubes without their skins. Then, combine them with the olives in a bowl and season the mix with oil and salt. Next, cut the avocado and fresh cheese into cubes, and add to the salad.

When serving the dish, garnish with a few basil leaves and lemon zest to add flavour.

This is a quick and easy recipe will make you fall in love with salads again!

Amaranth salad with olives

Level of difficulty: easy                                   Servings: 1 person                              Preparation time: 25-30 minutes



– 10 units of Olives from Spain
– 1 tablespoon of amaranth puffs
– ½ each roasted and yellow peppers
– 1 cup arugula
– 1 teaspoon pumpkin seeds
– 1 tablespoon lemon juice
– 1 teaspoon honey
– 1 tablespoon extra virgin olive oil
– Salt
– Pepper


Firstly, roast the peppers in an oven for 10 minutes at 200C. Take them out in a bowl and cover the bowl with a plastic wrap. After about 5 minutes take them out and remove the skin from the peppers and cut them in triangles.

Next, wash the arugula and dip it in ice cold water and drain in a sieve. Set aside to dry.

Take a bowl and whisk together lemon juice, honey and extra virgin olive oil and season it with salt and pepper.

Toss the arugula, black olives and roasted peppers together and assemble the salad on a plate. Finish the dish sprinkling amaranth puffs and pumpkin seeds to garnish and serve.

Ideal for surprising some friends with its exotic look.

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Why sportsperson should eat olives?

January 3, 2017

Olives are nutritious and healthy: they stimulate the cardiovascular system, they are antioxidants and they have dietary fibre, minerals and all the essential amino acids, a good food for athletes and a basic Mediterranean appetizer.

It is important to disprove that false myth about the high caloric content of an appetizer as healthy as table olives. In fact, they have fewer calories than most snacks. For example, compared to the approximately 500 kilocalories that contain 100 grams of chips, the same amount of olives does not exceed 150 Kcal (70% less than French fries). This makes them the perfect aperitif to take care of our organism inside and out.

Reasons to introduce this Mediterranean delight into your diet if you are a sportsperson


Olives are a fruit and just sixteen olives make up one of your five-a-day. They’re also a great source of dietary fibre, important for a sportsperson because it keeps you feeling fuller for longer and helps to control blood-sugar levels.

In addition, being rich in minerals (calcium, iron and magnesium) and having approximately 50% water, they help restore the body’s water balance after practicing any sport.


Exercising in a polluted environment causes the body to produce inflammation-causing compounds as a result of oxidative stress in the body. Olives are full of Vitamin E – an anti-oxidant that protects cells from those dangerous free radicals, reducing oxidative stress.


As running can lower the body’s immune defences (particularly in the 24 hours after an intense training session), it is important to include lots of vitamin-rich foods in your diet to strengthen your immune system. In addition to Vitamin E, they contain sodium, potassium, iron, magnesium, zinc and calcium, essential in the diet of the athlete because, among other things, they help to remedy muscle cramps and protect our muscle mass. In the case of black olives, it should be noted that they are a source of high iron content; reaching 45.5% of the recommended daily amount. The experts talk about seven olives a day to squeeze all their health benefits.

Olives are also rich in vitamins of group B, E and A; which contributes to the protection of cells against oxidative damage and the aging process, thanks to their antioxidants.


Providing an essential source of energy and all-important fatty acids, fats and oils are a crucial part of a runner’s diet. Olives contain unsaturated healthy fats including omega-3. Omega-3 fatty acids have been shown to speed recovery in athletes by reducing inflammation and improving protein synthesis.

They are a cholesterol-free food -they contain around 0.2 mg per 100 g- thanks to their high percentage of oleic acid that helps maintain normal blood cholesterol levels and protect the heart.

For all these reasons, olives are not only delicious, but they are also great if you like sports. Full of vitamins, minerals, healthy fats and unique taste!

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Olives: Fruit’s Place in History and at the Table

September 12, 2017

The olive tree and its fruit are linked to the history and culture of the Mediterranean people for over 6,000 years. Healing and magical powers and the ability to bring wisdom or peace has been attributed to it.

In the Iberian Peninsula it is known that in the prehistory this tree existed, thanks to pits of olives found in archaeological sites, having increased considerably its culture during the Spanish-Arab era. Precisely from that time, Spanish has inherited words like “aceituna” (olive), which in Arabic meant “olive juice”.

The preparation of the table olives

Like the preparation of olive oil, the preparation of the table olives, have been lost over time. In the past, each Spanish bar or tavern had its own olives and secret dressings, which gave them the personality of the bar’s owner, usually rooted in the innkeeper’s origins, or some formula that their olive supplier advised them to prepare. Obviously the geographical point had much to do, and depending on the products that could be available, the dressings arose.

Nowadays, table olives are considered the food of hospitality in Mediterranean culture, the first to reach the table, the prelude to a good lunch. Olives receive the hungry dinner guest and try to alleviate their appetite until the rest of the food arrives. They are the green of the lunch, the vegetal counterpoint and sometimes the protagonists. Every self-respecting appetizer must have table olives; it is almost inconceivable to go out to have a beer without some olives to share with friends.

Definitely, who does not like to enjoy in a summer day the shade of some terrace near the beach in good company, with a refreshing drink and some tasty olives?


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A Beginner’s Guide to Table Olives

September 13, 2017

Table olives have been part of the Mediterranean diet for thousands of years. Long before Martinis or tapenade were used as something cool at parties, this small and delicious fruit was already famous among a lot of ancient cultures such as Romans, Greeks or the Egyptians.

However, until recently, in countries outside the Mediterranean basin, it was difficult to find much of these. And we say this because in table olives’ world, there are many types, which today we can find in the nearest supermarket in our neighborhood quite easily.

The classification of the varieties of table olives depends on 3 variables:

  • Their presentation
  • Their place of origin
  • Type of olive

In the case of this guide, all the olives that we will talk about are of Spanish origin, so we will explain varieties according to their presentation and type, in order to make you an expert in the olive world and the boast at your next party with friends.

And, why do we focus on Spanish olives? Because Spain is a leader in production and export of table olives, being its product of great quality and tradition.



It is important to know that there are two types of olives: olives for oil and table olives. The oil ones are smaller, lozenge-shaped and less fleshy. On the other hand, the table ones contain more meat, a small pit, rounded form and its meat detaches of the bone easily.

Greens: They are olives harvested during the ripening cycle, and when they have reached a normal size.

Black: They are olives collected in full maturity or shortly before it, and after being treated for later consumption they acquire their characteristic black colour.

Of changing colour: They are olives collected before their full maturity and with different shades in their coloration, such as pinkish, purple or dark brown.




The olives of the variety Manzanilla are fruits of medium size, almost round and with relatively small pit. It is undoubtedly the most widely spread olive tree variety in the world and one of the best known.


Known internationally with the name of “Sevillana”, it is an olive very appreciated for its size, since it can reach an average weight of 0,44oz. Hence its Spanish name, Gordal, “the fat one”. They are mainly grown in low Andalusia.


Its cultivation covers great part of the provinces of Cordova, Malaga, Seville and Granada. The fruit has a coloration from violet to black, and it’s a very appreciated variety in elaborations of black olives seasoned and in brine, is considered very suitable for black dressing type “Californian”.

In addition, we can find them with different presentations:


Olives with pits: They are the ones that retain their original shape and the pit has not been removed.

Unpitted: These are the olives which pit has been removed and retain their original shape.

Stuffed: Unpitted olives that are filled with one or more ingredients such as pepper, onion, tuna, anchovy, salmon, almond, etc.

Salads: Olives cut into segments or sliced ​​and unpitted. They may be accompanied by capers and other stuff.

Slices: Unpitted or stuffed olives cut into rings of a similar thickness.

Caper: Whole or unpitted with or without stuffing, usually small in size and accompanied by capers.

Rolls: Olives that are not placed in order.

Placed: Olives that fit in the containers, following a symmetrical order or adopting geometric forms.

If you have any doubts or want to know more about this delicious snack, write to us on Facebook or Instagram, and we will solve all your doubts!