The best Spanish tapas with Olives from Spain - Olives from Spain

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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.


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Three places you need to go during Easter holidays

April 8, 2019

Easter holidays are perfect to enjoy blue skies and warm weather, meaning there is nothing better than visiting Spain! You can enjoy the Spanish traditions celebrated during the Holy Week. Colourful streets and delicious dishes that will make you fall in love with the Mediterranean lifestyle.


Sevilla is one of the best choices if you want to enjoy the Spanish traditions. It is located in the south of Spain and it is the capital of the autonomous community of Andalucía.

The Holy Week of Sevilla is well-known all over the country, being one of the city’s two biggest annual festivals, the other being “Feria de Abril”. During this festivity, there are many processions where images of Jesus Christ and the Virgin are represented using wooden or wax sculptures. These are carried by the “hermandades” and “cofradías”, which are religious brotherhoods.

During this week, the streets are full of music, colourful decoration and people enjoying the terraces and the delicious Spanish tapas, as Olives from Spain, which are typical from Sevilla.



The Holy Week celebration in Valencia is called “Semana Santa Marinera”, which is translated to “Maritim Holy Week”. The reason is that this festivity takes place in neighbourhoods next to the Mediterranean Sea. For the processions, it is typical to represent scenes of the life of Jesus Christ while traditional music is being played.

Moreover, the city of Valencia is perfect for walking around the city centre because it is quite small. So, there is no need to take any transport to visit the main tourist attractions. And, once you are tired, you can go close to the coast and order a delicious paella!

However, if what you are looking for is spending some days far from the crowded cities you can visit the towns around Valencia. You can go hiking and enjoy the peace of nature with your family and friends.



Toledo has a beautiful old town with more than 100 monuments. It is known as the “city of the three cultures”, as Muslims, Christians and Jews lived in the city for centuries. Moreover, it was the principal court of King Carlos I of Spain. Know all the traditions and legends while enjoying city tours around the entangled and narrow streets.

This city is perfect for people who are looking for a quiet trip. The Holy Week of Toledo is celebrated in a different way. Far from the splendorous processions of Sevilla, in Toledo, these celebrations are more austere and quieter.

However, its gastronomy is nothing but flavourful. Due to the cold weather in winter, one of the most common and famous dishes is a good filling stew. Try the partridge stew and chickpeas stew with vegetables and different types of meat. And if you want a sweet bite to try the famous marzipan from Toledo. You won’t regret it!


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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.