Presented by olive oil lovers

In a country that has as a type of olive for almost every day of the year, how do you know which one to choose? In reality, you don’t always have a choice. Most bars only have one type of olive that they serve to their customers. But if you’re going to be buying your Spanish olives in bulk, there are a few you should look out for.

So many types of olives to try, but which ones to go for first?!

One of the most common varieties in the country is the manzanilla olive. It’s most common in the south, where most cities have their own local styles and sub-breeds. They’re fleshy and meaty, with a mild and not too bitter flavor. Commonly marinated with wild herbs, they’re a great snack, and go perfectly with a glass of crisp fino sherry!

Their all-round appeal also makes them one of Lauren’s olives for people who don’t like olives! 

If you’re looking for olives with a kick, then hojiblancas are for you. These olives have thicker skin than most varieties, giving them a sharp and spicy note. As well as being a great snack, the oil from these olives is famous for its peppery, nutty flavor. 

Gordal (or “fat”) olives are named for their overly large size. At around 6 grams each, they’re one of the biggest olives in Spain! They’re even meatier than the manzanilla variety, and are perfect for stuffing. If you like your olives with a bit of cheese or pickled peppers inside, you’ll be right at home with a gordal.

This variety is most commonly grown around Madrid, and is one of the most popular olives in the capital. Their thin skins mean that the flavor is pretty mild, making it perfect for marinades! You’ll find Campo Real olives seasoned with an aromatic brine of fennel, marjoram, oregano, bay leaves, and cumin. They’re a must-try olive while in Madrid.

Beautiful olives in different stages of ripeness. All olives start green, but turn black as they ripen and oxidize.

The cacereña olive is a bit different from the others. Unlike other Spanish olives, these are left to ripen on the tree until they’ve gone completely black. As the olives oxidize, they lose their distinctive green color, as well as their bitter and vegetal flavors. 

As such, these olives have a rounder, sweeter flavor, and go perfectly with the saltiness of their brine.

Are you one of those people who love bitter flavors? If so, you’ll want to try out some malagueña olives when you’re in Spain. These meaty olives from Malaga are smashed open before curing, to help the brine get deep into the fruit. The curing process is sped up, and the aromatic flavors are stronger than usual! This is a Spanish olive that packs a punch. 

These small black olives from Spain’s eastern coast can be hard to find. They’re really only served where they’re grown, in the area around southern Aragón and Catalonia. But if you can get your hands on them, you’re in for a treat. Another example of an oxidized olive, these babies can be addictively sweet and nutty!

You’ll usually get a tapa of olives for free with a beer or wine in Spanish bars!

Now you know which Spanish olives to try, how exactly should you eat them? 

I don’t mean the perfect way to chew them, but the best way to eat them like a true Spaniard! Locals eat olives as a snack or simple appetizer. In most parts of Spain, you’ll often get a small tapa of olives for free along with your glass of beer or wine! They’re the perfect way to start a meal, or a great salty snack to contrast a cold beer or fino sherry.