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28 | Gazette Life | August 2025Olives are a way of life in Spain, and if you%u2019ve ever taken a train through endless miles of olive groves on the mainland, you%u2019ll understand their importance. There%u2019s usually a full shelf of jarred and tinned olives on sale in any local supermarket, and another shelf of olive oil. Here%u2019s the low-down%u2026TABLE OLIVESVerdes: Green olives Negras: Black olives. We reckon the best are from Arag%u00f3n in northern Spain. Moradas; Purple. A slightly bitter, purple olive of the pico limon variety.Con hueso/deshuesadas: With stone/destoned. In Spain, olives and soft fruits have %u201cbones%u201d instead of stones. GAZETTE | FOODKNOW YOURPartidas: Split. Basically, the olive is squashed so its skin is broken and it absorbs more marinade. Rellenadas: Stuffed. Olives will usually be stuffed with one of two things: anchovy paste (anchoas) or red pepper (pimiento). However, you may also come across olives stuffed with almonds or cloves of garlic. Ali%u00f1a/Ali%u00f1ada: Dressing/ dressed. This refers to the marinade in which olives are kept, which can range from andaluz (Andalusian), casera (home-made), de la abuela (granny%u2019s recipe) or gazpacha (herbs and garlic).Varieties: The most widespread variety of table olive is the manzanilla from Seville. This, and the picual, are the most likely varieties to appear on your plate at a restaurant. Look out for the big green gordal, small brown arbequinas and other varieties. OLIVE OILWhen buying olive oil you need to know the classifications of purity, which are as follows:Aceite de oliva extra virgen (AOEV)/Extra virgenolive oil (EVOO): This is the most valued oil, produced from the first pressing of olives. It is used for dressings and %u201cfinish off%u201d dishes. Most cooks will not use it for general cooking due to expense.Aceite de oliva virgen/Virgin olive oil: Produced from later pressings of olive pulp, this is still an excellent oil for cooking and dressing. Aceite de olive /olive oil: A blend of virgin and refined oils, ideal for general cooking and frying. Aceite de orujo/Pomace oil: Oil extracted by chemical methods that is used for large-scale commercial frying. Most olive oils are blended, but you%u2019ll also see unblended oils made from different varieties of olive. Picual is the most common olive used in Spain, but try bitter hojiblanca or aromatic hojiblanca oils, too.