Olives can be enjoyed at any time of the day. It might seem strange but in 17th century Spain olives were served as a dessert rather than hors d’oeuvre. Early Romans included them as an essential part of the gustatio, the first part of a meal that was aimed to stimulate the appetite.

Today, their great decorative strength and delicious flavour make Spanish olives an essential complement to a glass of Sherry, a Dry Martini or any other dry cocktail. They are excellent as a pre-dinner snack, an entrée, or as an ingredient in countless cold dishes such as salads, canapés, galantines, etc. Olives are equally impressive served as part of a main meal in any hot dish – turkey, chicken, duck, rice, veal – as well as many other gastronomic specialities which are popular all around the world.