Did you know that one of the first uses for olives was to make pâté? That's right, and it was used, above all, for its oil until the versatility of this unique product was realised.
A benchmark in the Mediterranean
The Spanish olive was born on the Mediterranean coast, and has now become a cultural and gastronomic icon of Spain. So much so that we can now find guides and recipe books... only about olives!
At Aceitunas Escamilla we offer a wide variety so that these recipes do not fall short; from the whole green manzanilla for the classics, through the sea with its anchovy olives, to the pitted olives for those who want to enjoy their flavour in its entirety.
It is precisely now that dishes from other countries are incorporating this excellent product into their meals; from the most traditional French fillings to Italian salads, as well as some Russian sauces.
The Sevillian table olive is, therefore, the quintessential accompaniment to any meal. Aceitunas escamilla bets for the plurality of this appetizer, if not, we encourage you to try one of our most famous varieties; our manzanilla olives with mojo canario.
The future of the Spanish olive
But should we leave olives to experienced hands only? Discovering the many uses for future promises in the kitchen is very important, and that is why it is just as important to enjoy olives at the table with family and friends as it is to learn about the fundamentals of an appetizer that is so much our own. Trying new varieties, flavours, sharing culinary experiences... The Spanish olive Aceitunas Escamilla, due to its quality and character, is the most appropriate for these cases.
This is known from the main diners to our workers, who pick them with care and attention, one by one, even by the traditional method, so that they reach your plates with the maximum quality that identifies them. Ready to taste and enjoy.
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