Olivas is a term that is used equally  in Spain to describe the fruit of the olive tree that can be used together with the term olives, the first denomination derives from the Spanish name of the tree (Olivo-Oliva) and the second from the product derived from the fruits ( Aceite (Oil) -Aceituna), both describe the same product with which the visitor if he finds any of the two words describe exactly the same product.

Meatballs are part of Mediterranean cuisine and are present, in many recipes at our stops you will find meatballs already prepared with breadcrumbs of both veal, as well as mixed veal and pork meat, which are the most popular because they are mixed with  pork makes the composition more mellow, you can also find chicken and turkey meatballs.

More and more dishes are being introduced into Mediterranean cuisine that are accompanied by edible seaweed, generally they are already presented dry and rehydrated to proceed to their consumption in rice dishes, salads, fish dishes and other preparations, apart from those that make up world famous sushi. And the sort that is normally used in Asia.

The Allioli sauce is an ancient sauce that was made in a rural environment whose base was solely and exclusively garlic and olive oil. The garlic in pieces was crushed with a pestle and a little salt to prevent it from slipping and it was emulsioned by slowly pouring a fine stream of olive oil, stirring constantly with the pestle, until a thick paste was obtained.

Outside the Mediterranean countries the anchovy is basically known, with its version in pot or in a can or in oil. Which comes from the fresh fish with the same name. This product is not really a preserve as it has a much lower shelf life than traditional preserves.