The gastronomic tradition of Andalusia is closely linked to olives. Since Roman times, the olive tree has played a leading role in our culture, our landscape and our cuisine. A story that has led to sublime combinations with other emblematic foods of the Andalusian pantries. We introduce you to 4 products that, in combination with olives, make true gastronomic delicacies.


1. The fennel

This herbaceous plant is one of the favorite ingredients in Andalusian houses when it comes to seasoning olives. Not only the town of Hinojos (which means fennel in Spanish) is rich in this plant, but also many other corners of our land. This plant grows wild even in very dry conditions. With a slender stem, the fennel can reach up to 2 meters high. Its stem cut into thin slices, or its dry seeds, make a wonderful culinary condiment that enhances the flavour of many dishes, adding a special freshness thanks to its aromatic nuances of anise and licorice. If you're going to season olives, a little fennel will look great.


2. A good goat cheese

The traditional gastronomy we inherited from our ancestors is a model of simplicity and know-how, which enhances the excellent foods we have in Andalusia. We could say that it is a sincere gastronomy based on an artisan elaboration that has been perfected with the experience of the centuries. For example, isn’t it great to put together some good cheese, a bottle of good wine and some olives from our fields, right? A tapa of goat cheese in olive oil with green olives is a sure success in any meeting.


3. The anchovy

Probably we are not mistaken if we say that many of the best fish in the world arrive at the Andalusian ports. Many of these species, as well as being delicious, stand out for their contribution of the very healthy Omega 3: oily fish such as sardines, mackerel, tuna, red mullet or anchovy. The Malaga anchovy, cured in vinegar, accompanied by some olives is an irresistible snack. And if those anchovies are salt pickled, they make a formidable filling for our manzanilla olives.


4. The bitter orange

The provinces of Seville, Cordoba and Malaga produce oranges of great quality, with an insurmountable flavor, which enhance the taste of desserts and appetizers. We highly recommend the Malaga salad, with orange, cod and olives. But a gourmet does not just live off sweet moments. The bitter variety of orange that grows in our land is another gastronomic prodigy that is key in some recipes. The Arabs introduced in Andalusia the bitter orange tree from Asia, and its use was popularized by embellishing patios, gardens and, later, streets. Did you know that Seville is the city with more orange trees in the world? More than 30,000 orange trees that serve, for example, to make an orange marmalade that fascinates the British, and also, of course, for a delicious homemade dressing of olives. Some bits will add an unique flavor to your olive dressing. Try it and tell us!