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SPANISH OLIVES
The olives, fruit of the olive tree, are a characteristic food of the Mediterranean diet, of which Spain is the main producing and exporting country in the world. The table olive is a food of high nutritional value and very balanced, it has all the essential amino acids in an ideal proportion, although its protein content is low, its fiber level...
The olives, fruit of the olive tree, are a characteristic food of the Mediterranean diet, of which Spain is the main producing and exporting country in the world. The table olive is a food of high nutritional value and very balanced, it has all the essential amino acids in an ideal proportion, although its protein content is low, its fiber level makes it very digestive. Its mineral contents stand out, especially Calcium and Iron, Provitamin A, Vitamin C and Thiamine are also present.
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The olives, fruit of the olive tree, are a characteristic food of the Mediterranean diet, of which Spain is the main producing and exporting country in the world.
 
The olives, as they are harvested from the olive tree, can not be consumed and need a process of dressing and preparation for consumption since the fruit crude is very hard and bitter. Not all varieties of olives are suitable for direct consumption, and those intended for table must have a medium fat content, small and smooth bone that allows easy detachment, delicate, tasty and firm pulp, and fine skin.

The table olive is a food of high nutritional value and very balanced, it has all the essential amino acids in an ideal proportion, although its protein content is low, its fiber level makes it very digestive. Its mineral contents stand out, especially Calcium and Iron, Provitamin A, Vitamin C and Thiamine are also present.
 
Today, olives are one of the most usual "Tapas" in the catering establishments, which are often served seasoned according to the characteristic style of the region itself. In this way, the tradition of seasoning the olives continues, with countless possibilities. For the dressing you can use green or black and it is possible to prepare them in three forms: whole, cracked or crushed. The whole ones are preserved for a longer time and their flavor is softer compared to those that are cracked or crushed, which last less and adopt more intense flavors, since the ingredients that aromatize them penetrate more into the pulp of the fruit.