Arbequina Olives
The typical olive of the Catalonia region, arbequinas derive their name from the village of Arbeca in the
province of Lerida. A small olive ranging in color from a light to dark brown and noted for a nutty flavor.
Traditionally, these olives are served as an appetizer marinated with garlic cloves, thyme and other spices.
Often served alongside pan tumaca, oven-roasted bread slices spread with tomato and olive oil.
The typical olive of the Catalonia region, arbequinas derive their name from the village of Arbeca in the
province of Lerida. A small olive ranging in color from a light to dark brown and noted for a nutty flavor.
Traditionally, these olives are served as an appetizer marinated with garlic cloves, thyme and other spices.
Often served alongside pan tumaca, oven-roasted bread slices spread with tomato and olive oil.
Manzanilla Olives
The most popular Spanish green olives, originating from Andalucia. Manzanillas are light green and have
an abundance of flesh. Often they are stuffed with any number of ingredients.
The most popular Spanish green olives, originating from Andalucia. Manzanillas are light green and have
an abundance of flesh. Often they are stuffed with any number of ingredients.
Nicoise Olives
A small, purplish olive with little flesh. Most often found in salad nicoise or with pasta, these are noted for a
distinctive flavor.
A small, purplish olive with little flesh. Most often found in salad nicoise or with pasta, these are noted for a
distinctive flavor.
Olives have been eaten for centuries. From ancient Greece to modern times, olives and olive oil have been
a staple of the Mediterranean diet. Today, Spain is the leading producer of olives with roughly 35% of the
world's annual production. There are almost 300 regional variations in Spain alone, each with a unique
flavor and appearance according to the fruit's ripeness when picked and how the olives are cured.
a staple of the Mediterranean diet. Today, Spain is the leading producer of olives with roughly 35% of the
world's annual production. There are almost 300 regional variations in Spain alone, each with a unique
flavor and appearance according to the fruit's ripeness when picked and how the olives are cured.
Queen Olives
Queen olives are substantially larger than those described above. A green olive, like the manzanilla, with
more flesh, though many consider the smaller manzanilla to have the better flavor. These Gordal, or fat, big
and fleshy olives are the choice if size matters.
Queen olives are substantially larger than those described above. A green olive, like the manzanilla, with
more flesh, though many consider the smaller manzanilla to have the better flavor. These Gordal, or fat, big
and fleshy olives are the choice if size matters.
| Olive Guide: The Many Varieties of Spanish Olives |
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