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.
| Olive Guide: The Many Varieties of Spanish Olives |
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.
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.
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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.
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