To feel great, start your day with a Spanish-style breakfast

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To feel great, start your day with a Spanish-style breakfast

February 4, 2019

Spain is well known for having a great food culture, characterized by its variety and Mediterranean influence. As expected, breakfast in the country also has something unique, difficult to find anywhere else.


Baguette toasts with grated tomato


This simple but tasty breakfast can be found in any bar or cafe around the country, but it is also eaten frequently at home. It is served with a dash of olive oil and quite often with cured ham on top. To drink you can choose between the classic espresso or a big glass of fresh orange juice. Moreover, these toasts combine perfectly with olives!



Churros with hot chocolate


Even though this is the iconic breakfast of Madrid, you can easily find it wherever the part of Spain you are in. The traditional recipe uses only flour, salt and water. However, churros are often served with sprinkled sugar and always followed by a cup of hot chocolate, so you can dip them in. This sweet breakfast has also some health benefits. For example, hot chocolate is a powerful antioxidant and the feeling it produces acts as an anxiolytic. Furthermore, it will keep you warm during winter months.



Brunch with olives


Those who don’t like to eat first thing in the morning would enjoy the most traditional Spanish brunch: a filling bocadillo with an olive snack. Around 11:00 in the morning you will find terraces and bars crowded, full of people who are taking a break from work to taste this savoury meal.



Magdalenas with hot milk or coffee


Magdalena is the Spanish version of a muffin. This pastry is something you can buy at every bakery and supermarket and is consumed first time in the morning to start the day with energy. Some prefer to eat them alone, but most people love dunking them in hot milk with cacao or in their morning latte. You will find it really difficult to eat just one!



Toast with Soria’s butter


Seems like nothing special, many people in the world likes to spread butter on their toasts. But in Soria, a region in the north of Spain, these toasts are special since the butter used has a Protected Designation of Origin certificate. Furthermore, you can find three different varieties of this butter: natural, sweet or salty.


Are you ready to start your day the Spanish way?



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4 Delicious ways for vegetarians to enjoy olives

February 18, 2019

Boiled egg with Olives from Spain tartare

Level of difficulty: Easy              Servings: 4 people              Preparation time: 12 minutes



– 4 eggs
– 6 Manzanilla Olives from Spain
– 6 Hojiblanca Olives from Spain
– 1 slice of white bread
– Olive oil, salt and pepper
– Vinegar
– Chives




Boil the eggs in salted water with a few drops of vinegar for four minutes. Meanwhile, chop the olives and mix them with 2 tablespoons of oil and pepper to taste. Additionally, cut the slice of bread into small cubes and fry until golden. Then place them on a paper towel to drain and sprinkle with a few drops of vinegar.


Serve the eggs in eggcups, open them, remove the top part and fill with the fried bread and olive tartare. Finally, sprinkle with finely chopped chives.



Grilled cheese with spinach, and black and green Olives from Spain


Level of difficulty: Easy                Servings: 1 people                 Preparation time: 15 minutes




– 1⁄4 cup of pitted Hojiblanca Olives from Spain
– 1⁄4 cup of pimiento-stuffed Manzanilla Olives from Spain
– 2 slices of rustic bread
– 1/3 cup of cheddar cheese
– 1 cup of fresh spinach
– 1 Tomato
– 1⁄4 red onion
– Olive oil
– Sea salt and ground pepper to taste


Add a dash of olive oil to one side of the bread. Grate the cheddar cheese and place half of it on the side of the bread without oil.


Put 1⁄4 cup of diced black olives, 1⁄4 cup of diced green olives, 1 tablespoon of chopped red onion, 2 tomato slices and the spinach on the bread. Then place the other half of the grated cheese on top and add the other slice of bread with the oil side up.


In a non-stick pan heat 1 tablespoon of oil at medium heat. Add the sandwich and cook until the bread is golden brown, and the cheese is melted.



Tapenade guacamole and salsa in three layers


Level of difficulty: Easy                  Servings: 4 people                    Preparation time: 10 minutes


For the tapenade:

Mix in a food processor 250 grams of pitted Hojiblanca Olives from Spain, 1 garlic clove, 3 tablespoons of capers, 2 tablespoons of olive oil and 1 tablespoon of chopped red pepper.


For the salsa:

To prepare it, mix 3 finely chopped tomatoes, 1⁄4 of a finely cut cucumber, half onion chopped, 2 tablespoons of chopped fresh coriander and season with salt.


For the guacamole:

Crush 2 ripe avocados previously halved, pitted and peeled. Then, incorporate 1 de-seed and chopped tomato to the mixture. Finally, add ground black pepper and lime juice to season.


Serve the mixes in a glass jar to create a delicious snack.



Croquetas with Olives from Spain


Level of difficulty: Moderate                           Servings: 4-5 people                    Preparation time: 30-40 minutes




– 85 grams of Manzanilla Olives from Spain, chopped
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter
– 3 tablespoons of flour
– 1 and a half cups of whole milk
– 2 eggs
– 1 cup of fine dried bread crumbs – Salt




In a saucepan, heat 2 tablespoons of olive oil and 4 tablespoons of butter at medium heat. Once the butter has melted, add the flour and mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.


Add 1/2 cup of whole milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring frequently until the mixture begins to thicken. Then, decrease the heat to medium and cook, stirring constantly to prevent lumps until thickened.


Next add the olives, a pinch of salt and stir until evenly distributed. Cook for 1 minute more and then pour the contents of the pan into a dish with a little oil. Spread the mixture evenly and then let it cool down for a bit and then cover and refrigerate for at least 2 hours. Continue by beating the eggs in a bowl.


Afterwards, spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-olive mixture into walnut-sized croquettes. Roll each croquette in the breadcrumbs, and then dip into the beaten egg. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.


Pour abundant olive oil into a deep pot and heat at high temperature. When the oil is hot transfer the croquettes into the oil, making sure to submerge them and fry until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to a plate lined with paper towels. Fry the rest of the croquettes in the same way. Finally, when all the croquettes are fried, arrange on a platter and serve immediately.



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Seasoning olives with a spring touch

March 20, 2019

Spring has something unique that makes it really difficult not to love and embrace its arrival. Temperatures rise, days expand, flowers start to bloom… Consequently, at the end of March, we start spending more time outdoors and, what does it mean? Perfect time for an olive snack!

Taking advantage of the beginning of spring, we present three ground-breaking appetizers with Olives from Spain. Three creative ideas to season olives the spring way, using fresh ingredients and the best of the Mediterranean cuisine:

Manzanilla olives with red vermouth

Flavour: Salty         Style: Classic        Season: Spring       Preparation time: 5 minutes


– Green Olives from Spain
– Orange
– Red Vermouth
– Celery
– Ginger
– Extra virgin olive oil
– Sherry vinegar


Grate the ginger. In a bowl mix it with fresh orange juice, orange zest, the vermouth, a tablespoon of chopped celery, olive oil and vinegar. Mix it well using a rod. Afterwards, add the green olives and let marinate for a few minutes. Enjoy it with friends before lunch!

Green Olives from Spain with sautéed asparagus and parmesan cheese

Flavour: Salty         Style: Elegant        Season: Spring       Preparation time: 5 minutes


– Green olives
– Green asparagus
– Lime
– Fresh ginger
– Extra virgin olive oil
– Parmesan cheese


Clean and peel the asparagus. Then, chop them forming uniform sticks and sauté them in a pan for a couple minutes. Once ready, pour them in a bowl and add salt, olive oil, the zest of ½ lime and the same proportion of ginger. Finally, incorporate the green olives and parmesan cheese and mix it all together. The best snack to enjoy with cold white wine and good company!


Black olives with camomile and fresh goat cheese

Flavour: Salty         Style: Fun        Season: Spring       Preparation time: 4 minutes


– Black Olives from Spain
– Chive
– Peeled and chopped tomato
– Peeled and chopped spring onion
– Roasted pepper chopped
– Extra virgin olive oil
– Sherry vinegar
– Chamomile
– Grain mustard
– Fresh goat cheese in squares
– Salt


Mix the vegetables with the chopped chive. Then, make a vinaigrette with the vinegar, oil, chamomile, mustard and salt. Mix the dressing with the veggies and the black olives. Finally, add the fresh goat cheese on top. Best time: while watching a movie!


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White towns route around Andalucía

April 8, 2019

There are two things that come to our mind if we think about the south of Spain: beautiful beaches and sunny days. But there is a hidden treasure if you want to enjoy nature and escape from crowded cities: The White Towns Route.

Situated in the National Park of Sierra de Grazalema you can find one of the best road trips in the south of Spain. Why are they called white towns? They take that name from the lime used to build the facade of the houses. The purpose was to repel the hot weather during the summer. Even when the sun is shining the walls are still cold!

The majority of these 19 towns are in the province of Cadiz, which has been recently included in the “52 places to go in 2019” according to The New York Times.  It is perfect for spending some days close to the coast and then visit some of these towns by car, as they are closed to each other. You will find plenty of opportunities to enjoy a good olive snack!


The location is one of the beauties of The White Towns as the Sierra de Grazalema is a Biosphere Reserve of the UNESCO. Due to the rainfall you can enjoy the views of caves, canyons and mountains.



These towns are a reflection of how their citizens lived a long time ago, characterised by ancient architecture that combines elements of Moorish and Jewish culture. Their narrow streets were used to protect them from the sun, and they were specialised in the craftwork of leather and the cultivation of olives, a tradition that continues over time. Leather production is so important that many of the main producers of leather articles choose this area: Loewe, Cartier, Christian Dior, Yves Saint Laurent…


The gastronomy is also one of the principal attractions. The most famous dishes are stews made of beef, partridge, deer, wild boar, quail, and dishes with blood sausage and chorizo. All the recipes are cooked with olive oil, which has a certification of origin. However, if you want to enjoy a lighter appetizer, we recommend you try “Payoyo cheese” served with olives. This is an artisanal cheese made of Payoyo goat milk, and its taste is amazing!

Spanish Manchego cheese, Chorizo sausage and olives

Finally, we made a selection of some of our favourite White Towns: Medina Sidonia, Arcos de la Frontera, Grazalema, Vejer de la Frontera, and Zahara de la Sierra.

Don’t wait any longer and plan your route!

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The best Spanish tapas with Olives from Spain

April 8, 2019

There is no doubt that olives are the queen of tapas! In Spain, olives are usually served up along with drinks at bars and terraces, making them an essential part of the “tapeo” moment. However, you can also find particular tapas that include olives in their ingredients list.

Here you have four tapas’ recipes to enjoy Olives from Spain in a different, yet Mediterranean, way!

Gordal and Hojiblanca olive skewers


– Gordal Olives from Spain
– Black olives from Spain
– Candied tomatoes
– 4 slices of Spanish ham
– 100 g of Manchego cheese


Start by cutting the Manchego cheese into cubes and rolling the ham slices. Finally, assemble the olives, tomatoes, ham slices and cheese on wooden sticks. Easy as that!


Olives from Spain and “pan tumaca”


– Green Olives from Spain
– 100 g of tomato
– 6 basil leaves
– 4 baguette slices
– Manchego cheese
– 50 ml of extra virgin olive oil
– Sea salt and black pepper


First, deseed and chop the tomato into small dices. Do the same with the green olives. Afterwards, mix the chopped tomato and olives with salt, pepper and Manchego cheese. Toast the baguette slices and pour a dash of olive oil on each one. To finish, put the mixture on top of the bread and garnish with basil leaves. Drizzle the rest of extra virgin olive oil on top.


“Pincho” of Spanish omelette with olives


– Pimiento-stuffed Gordal Olives from Spain
– 3 Eggs
– 4 Medium Potatoes
– 1 Medium Onions
– Sea salt
– Olive oil


Wash and peel the potatoes. Cut both potatoes and onions into thin slices. Then, heat a frying pan with plenty of olive oil (enough to cover the potatoes) and add them along with the onions.

Remove the potatoes and onions when they start turning golden brown. Place them in a strainer to drain off the extra oil and set aside in a plate over paper towel. Meanwhile, cut the pimiento-stuffed Gordal Olives into slices. In a separate bowl beat the eggs, and then add the sliced Olives, and the potatoes. Mix well and add salt to taste.

Return the pan to the heat with two tablespoons of olive oil. Add the egg mix, olives and potatoes and turn down to low heat. To prevent the tortilla from sticking move the pan in a circular motion. Flip it with the help of a flat lid when it begins to bubble.

Once ready, place it on a plate and cut into cube pieces. Enjoy it with a cold beer!


Aubergine paté


– 150g Pitted Manzanilla olives
– 150g Hojiblanca olives
– 20g Gordal olives stuffed with peppers
– 1 small garlic clove
– 2 tsp of tahini
– 40 g of olive oil
– ¼ tsp of ground cumin
– ½ lemon juice
– ¼ red onion, diced
– Coriander
–  1 aubergine
– Salt and pepper
– Sesame seeds


Wrap the aubergine in tin foil and bake for 45 minutes at 180ºC. Once baked and soft, peel it. Then, add it to a blender with the black and green Manzanilla olives and the rest of ingredients. Blend until a uniform paste is formed.

Meanwhile, in a separate bowl, mix the diced red onion, the Gordal olives, lemon zest and olive oil and mix it all together. Add this mixture of Olives from Spain to the aubergine paté. Finally, put some coriander and sesame seeds on top.

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Spanish Easter Traditions

April 8, 2019

In Spain, Easter is a very celebrated holiday, so Spaniards have a lot of traditions. You will discover that some of these customs take place in different parts of the country, as Holy Week is celebrated and tasted differently in each part of Spain due to its huge cultural diversity. Moreover, the family also plays a very important role during Easter and Spanish people take every little chance to spend time together and have a great time.

Today, we are going to talk about the most famous Spanish Easter traditions, especially gastronomic ones, that we can enjoy during Holy Week. Grab some olives and keep reading!

Semana Santa

When the Holy Week is celebrated in Spain there are a lot of processions, each one symbolizing each biblical stage Jesus had to go through his last days. This is a religious tradition that is done in almost every city and town through Spain, especially in Sevilla, Andalucía. Here is very typical the “Viernes Santo”, or Holy Friday, in which is commemorated Jesus’s crucifixion.

Gastronomic delicacies


As everyone knows, one of the more symbolic elements of Easter are the eggs, and of course in Spain, we also have some traditions related to eggs.

The first one is eating the “Mona de Pascua”, a dessert that is typically eaten during these days, especially in Cataluña, Valencia and the Mediterranean part of Spain. Traditionally they were biscuits baked on the oven, made from flour, eggs and sugar. Moreover, the Mona has one or two boiled eggs on the top. Nowadays they usually have some chocolate on the top and sometimes eggs are made of chocolate.

On the other hand, while eating the Mona, it is typical to break a boiled egg in someone’s forehead. This is a very funny tradition that most Spaniards enjoy.



“Torrijas”, also known as French toasts, are a must in every Spanish table during Holy Week. This gastronomic tradition comes from the 15th century when the nuns prepared it during the strict Lent season to take advantage of the leftover bread. The recipe was very simple with a high energy contribution in order to compensate the fast. Its recipe usually involves bread, milk, eggs, cinnamon, citrus and sugar.



The Pestiño is a typical sweet from Andalusia usually eaten during Holy Week and Christmas. As a consequence, this dessert is very difficult to find any other time of the year! The traditional recipe includes flour, olive oil, lard, anise, citrus and honey.

Longaniza de Pascua

Another common food eaten during Easter in Spain is the “Longaniza de Pascua”. It is a type of sausage, quite salty and hard to chew, that is normally eaten in Valencia along with the “Mona de Pascua”.


Flying the kite

It is typical of the Holy Monday, to go to the countryside with the family to spend the day. In this trip to the countryside is also characteristic to go walking and go trekking as usually, the weather is good enough. Spaniards also take the chance to fly the kite, play with the kids, and spend quality time with their families.


Apart from eating, Spaniards take advantage of these holidays to see processions, because for many it is a period of religious tradition. Furthermore, it is also the perfect time to go to the countryside with the family and have some rest.