Four Recipes to have a Good Winter - Olives from Spain

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Four Recipes to have a Good Winter

January 14, 2019

Even during winter, in Spain, you will always find people enjoying an olive snack at the bar terrace. More living outdoors is a Mediterranean rule that you should never break, but also sharing time with family and friends gathered around the table is another Mediterranean must. Enjoy a tasteful cuisine anytime with a simple option for fresh and healthy ingredients like Olives from Spain. Take a look below!


1.Roasted chicken with lemon and olives

This dish highlights the strength of Olives from Spain by pairing Manzanilla olives with baked chicken. Rich, flavorful and lasting, this recipe is rustic and fresh with hints of citrus accents.




– 4 chicken breasts

– Manzanilla olives from Spain

– Preserved lemons thinly sliced

– Lemon juice, rosemary

– Parsley leaves

– Olive oil, salt and pepper.




Preheat oven to 400 degrees.

Season chicken breasts with salt and pepper. Heat a large, heavy-bottomed, sauté pan over medium-high heat. Add two tablespoons of olive oil to the pan. When hot, add the chicken breasts skin side down. Cook until skin is golden brown and the skin is crispy about 4-5 minutes.

Flip chicken breasts over, add the rosemary sprigs to the pan and place the entire pan in the oven. Cook until the chicken is just cooked through, about 10-12 minutes, or until a thermometer reads 150 degrees internally.

Remove the chicken from the pan, add the Manzanilla olives, preserved lemons, lemon juice, parsley, and about 1/4 cup extra virgin olive oil to the pan, this will be the sauce.

Divide the chicken between four plates, heat the sauce over medium heat and spoon evenly over the chicken breasts.
Serve while hot and enjoy with a vegetable side such as roasted onions or carrots. Enjoy the meal!



2. Salmon with Olives from Spain

This dish gives a hearty kick to the rich and elegant taste of salmon with lentils and Queen olives.




– 4 portions of salmon

– Pitted and chopped Queen olives

– Pre-cooked lentils

– Chicken stock

– Minced shallots, carrots and leeks

– Finely diced bacon

– Minced chives

– A lemon

– Olive oil, salt and pepper.




For the Lentils:

Heat 1/4 cup olive oil in a high-sided pot over medium heat. Add the bacon, shallots, carrots, and leeks. Cook until some of the fat from the bacon has rendered and the bacon is starting to get crispy.
Add the lentils and chicken stock, bring to a boil and add salt and pepper if needed.
Once seasoning is adjusted, add Queen olives and chives and keep warm until ready to serve.


For the Salmon:

Season the salmon with salt and pepper. Heat a large sauté pan over medium-high heat and add about 1/4 cup olive oil. When very hot, add the salmon and cook until both sides are golden brown, about 3-4 minutes per side.
Set aside on paper towels to absorb any excess oil. And finally, divide the warm lentils between four warm plates. Dinner is ready and delicious!



3.Roasted Swordfish with Manzanilla Olives


This dish highlights the strength of Olives from Spain by pairing Manzanilla olives with roasted swordfish. Rich, flavorful and lasting, this recipe is rustic and fresh with hints of citrus accents.




– 4 portions of swordfish

– Manzanilla olives from Spain

– Peeled cherry tomatoes in juice

– Capers

– Sliced garlic

– Juice of two lemons

– Parsley leaves

– Olive oil, salt and pepper




For the Sauce:
Heat 1/4 cup olive oil in a high sided pot over medium heat. Peel and slice the garlic and add it to the warm oil. Then, sauté until the garlic is tender, not browned, add the tomatoes and cook until the tomato liquid is reduced by half, about 20 minutes. Add the Manzanilla olives, capers, the juice of one lemon, parsley, and salt and pepper if needed. Set aside and keep warm until the swordfish is cooked.


For the Swordfish:
Season the swordfish with salt and pepper. Heat a large sauté pan over medium-high heat and add about 1/4 cup olive oil. When very hot add the swordfish and cook until both sides are golden brown, about 3-4 minutes per side. Set aside on paper towels to absorb any excess oil.
Finally just as the swordfish comes out of the sauté pan, divide the sauce between four warm dinner plates. Place one piece of fish on each plate, squeeze some lemon on each piece of fish and serve while hot. Everybody will be surprised and amazed, enjoy!



4.Sautéed runner beans with olives and sesame

A really tasty vegetarian option to please and satisfy all the pallates, combining two types of our delicious Olives from Spain, queen and black olives from Spain.




– Queen olives from Spain with peppers

– Black olives from Spain

– Bacon strips

– 400g runner beans

– Sesame seeds

– Olive oil and kecap manis sauce.


First of all, blanch the runner beans in boiling water and sauté the bacon together in the pan until golden brown. Add the tasty black olives from Spain and the previously chopped queen olives with pepper. Then, add the kecap manis sauce, still in the warm pan and stir correctly and finally add the sesame seeds. An amazing and nutritive dish to share.



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3 ways to surprise your Valentine’s Date with olives

January 28, 2019

Roasted tomatoes and Olives from Spain bruschetta


If you are one of those who doesn’t like cooking or you don’t really know how to cook properly, this is an extremely easy recipe that will still surprise your date.




– Hojiblanca Olives from Spain, chopped
– Tomatoes
– Yellow bell pepper
– Fresh basil leaves
– Soft Goat cheese
– Sea salt
– 1 baguette, sliced
– Olive oil




Preheat the grill pan for five minutes.


Cut 10 tomatoes and 1 bell pepper in half, de-seed them and add olive oil to both sides. Season with salt and pepper to taste and add them to the grill pan.


Once grilled, chop the tomatoes and bell pepper, add them to a bowl with olives, chopped basil leaves, olive oil, salt and pepper to taste.


Spread goat cheese onto the toasted baguette slices and top with the mixture. Enjoy!



Brownie with Olives from Spain


This brownie is a classic dessert with the unique touch of olives, perfect to share.




– Hojiblanca Olives from Spain
– Dark chocolate bar
– Eggs
– Butter
– Vanilla essence
– Brown sugar
– Flour
– Cocoa powder
– Pine nuts
– Salt




Put a paper towel on a plate with 150 grams of black olives on top separately and microwave for 3 minutes. Then, open the paper and remove it. Repeat the procedure until the olives lose all the liquid. After, crush them using a mortar and pestle.


Afterwards, preheat oven to 180ºC and meanwhile, melt 110 grams of butter and the chocolate bar in bain-marie, stirring often.


In a bowl beat 2 eggs and add a few drops of vanilla extract. Then add 1,5 tablespoons of brown sugar to the mixture, stir well with the rods, and add other 1,5 tablespoons of sugar. Finally, add the previously molten chocolate, 2 cups of flour, 1 tablespoon of cocoa powder, a pinch of salt and mix. Now it is time to add 50 gr of pine nuts to the dough and the dehydrated olives.


Finally, grease a large pan with olive oil and pour the mixture inside. Bake for a maximum of 30 minutes. Remove from the oven and allow it to cool before serving.



Spanish tortilla omelette


What a better idea that one of the most traditional Spanish dishes combined with olives? Anyone can’t resist something like that!




– Pimiento-stuffed Gordal Olives from Spain
– 5 Eggs
– 7 Medium Potatoes
– 2 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 triangular pieces.



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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!