Delicious examples of different types of Spanish olives and their uses

Tasty examples of different types of Spanish olives and their uses

Let’s start with what you probably want most: real, specific examples of different types of Spanish olives and their uses in the kitchen. Instead of abstract talk about “Mediterranean flavors,” we’ll look at named varieties you can actually buy and cook with.

Manzanilla olives: the classic tapas bar example

If you’ve ever been served a little saucer of green olives with your drink in a Spanish bar, odds are they were Manzanilla. This is one of the best examples of a Spanish table olive that works almost anywhere.

Flavor & texture: Firm, pleasantly salty, slightly nutty, usually brined and sometimes stuffed with pimiento.

Everyday uses:

• As a simple tapa: toss drained Manzanilla olives with a bit of olive oil, orange zest, garlic, and a pinch of smoked paprika. That’s a textbook example of how Spanish bars serve them with beer or sherry.
• In salads: their firm bite holds up in pasta salads, potato salad, or a simple chopped tomato–cucumber salad.
• In quick weeknight chicken: scatter Manzanilla olives over chicken thighs with lemon slices, garlic, and a drizzle of oil, then roast.

When people ask for examples of different types of Spanish olives and their uses that feel “familiar,” Manzanilla is usually my first suggestion. It’s approachable, widely available in the U.S., and works in everything from charcuterie boards to rice dishes.

Gordal olives: giant, meaty, and perfect for stuffing

Gordal literally means “fat” in Spanish, and that pretty much sums it up. These are the big, fleshy green olives you see in fancy tapas photos.

Flavor & texture: Very large, meaty, mild and slightly buttery, with a lot of “chew.”

Everyday uses:

• Stuffed appetizers: one of the best examples of Gordal’s strengths is stuffing them with blue cheese, goat cheese, or almonds. They’re big enough to hold a generous filling.
• Cocktail snack: toss Gordal olives with chili flakes, lemon peel, and garlic, then warm them gently in olive oil. Serve in a bowl with toothpicks.
• Tapas platters: mix Gordal with smaller Manzanilla and black olives for contrast in size and flavor.

If you’re putting together a board and want examples of different types of Spanish olives and their uses that feel impressive but still easy, Gordal is your showpiece olive.

Arbequina olives: small, fruity, and amazing in salads

Arbequina is best known in the U.S. as an olive oil variety, but the olives themselves are delicious as table olives.

Flavor & texture: Small, tender, with a fruity, almost buttery flavor and lower bitterness than many green olives.

Everyday uses:

• Light salads: Arbequina olives are one of the best examples of an olive that doesn’t overpower delicate ingredients. Toss them into a salad with arugula, shaved fennel, and orange segments.
• Tapas with seafood: their gentle flavor pairs well with canned Spanish tuna, anchovies, or boquerones (marinated white anchovies) on toast.
• Grain bowls: add Arbequina olives to quinoa or farro bowls with roasted vegetables, chickpeas, and a lemony dressing.

When you’re looking for examples of different types of Spanish olives and their uses that suit people who say “I don’t really like strong olives,” Arbequina is a smart example of a gateway olive.

Hojiblanca olives: versatile for snacking and cooking

Hojiblanca shows up both as table olives and in olive oil. It’s a workhorse variety in Spain.

Flavor & texture: Medium size, firm, with a pleasant balance of fruitiness and a slight peppery finish.

Everyday uses:

• Baked fish: scatter Hojiblanca olives over white fish with cherry tomatoes, capers, and herbs, then bake. This is a great example of how olives can add saltiness so you use less added salt overall.
• Spanish-style pizza: use sliced Hojiblanca on homemade pizza with roasted peppers, onions, and chorizo.
• Mixed olive bowls: combine Hojiblanca with Manzanilla and black olives, then marinate with garlic, citrus peel, and herbs.

Hojiblanca is one of the best examples of a do-it-all Spanish olive: good on a cheese board, good in a pan sauce, good in salads.

Empeltre olives: silky, black, and great for sauces

If you’re curious about black olives beyond the canned slices on American pizzas, Empeltre is a lovely Spanish example.

Flavor & texture: Small to medium, purple-black, with a soft, silky texture and mild, slightly sweet flavor.

Everyday uses:

• Tapenade-style spreads: Empeltre olives make a smooth, rich olive paste. Blend with garlic, capers, anchovies, and olive oil for a spread you can use on toast, sandwiches, or grilled chicken.
• Pasta dishes: toss warm pasta with Empeltre olives, roasted tomatoes, garlic, and basil.
• Salad topping: their dark color and mild flavor work well in Greek-style salads with feta and cucumbers.

If you’re collecting examples of different types of Spanish olives and their uses that go beyond the usual supermarket jar, Empeltre is a great example of a black olive with character.

Picual olives: bold flavor, especially in oil

Picual is Spain’s most widely planted olive, especially for oil. You may not always see the whole olives on U.S. shelves, but you’ll definitely run into Picual olive oil.

Flavor & texture (as table olives): Firm, with a more pronounced bitterness and peppery finish.

Everyday uses:

• Strongly flavored dishes: Picual olives and oils are good examples of ingredients that can stand up to grilled meats, hearty stews, and dishes with smoked paprika or chorizo.
• Roasted vegetables: drizzle Picual oil over roasted potatoes, carrots, and onions for a more intense olive flavor.
• Bread dipping oil: if you enjoy a peppery finish, Picual oil with a pinch of salt and herbs is a fantastic bread dip.

For people who want examples of different types of Spanish olives and their uses that lean bold and punchy, Picual is a textbook example of a variety with attitude.

Campo Real and other seasoned table olives

Beyond single varieties, Spain is famous for seasoned table olives—often a mix of types marinated with herbs, garlic, and spices. Campo Real olives, from near Madrid, are a classic example of this style.

Flavor & texture: Usually green and firm, marinated with garlic, oregano, and sometimes cumin or fennel seed.

Everyday uses:

• Tapas platters: Campo Real olives are one of the best examples of a ready-to-serve option. Open the jar, pour into a bowl, and you’re done.
• Picnic food: pack them alongside cheese, cured meats, and crusty bread.
• Quick rice dishes: stir a handful into leftover rice with sautéed onions, peppers, and a fried egg on top.

If you want examples of different types of Spanish olives and their uses that require zero prep, seasoned table olives like Campo Real are your low-effort, high-flavor friends.

How to choose the right Spanish olive for your recipe

Now that we’ve walked through several examples of different types of Spanish olives and their uses, let’s match them to everyday cooking situations.

Think about three things:

1. Texture you want
If you want a satisfying “bite” in a salad or on a tapas platter, reach for firmer olives like Manzanilla, Gordal, or Hojiblanca. For spreads, sauces, or pasta, softer olives like Empeltre are a better example of what you need.

2. Flavor strength
For mild, fruity flavor: Arbequina and many seasoned green olives.
For medium, balanced flavor: Manzanilla and Hojiblanca.
For bold, peppery notes: Picual (especially as oil) and some robustly cured black olives.

3. How visible the olive will be
On a tapas board or in a martini, the olive is the star—Gordal and Manzanilla are excellent examples here. In a stew or braise where the olive is supporting cast, Hojiblanca or mixed green olives work beautifully.

This way of thinking helps you come up with your own examples of different types of Spanish olives and their uses without memorizing recipes.

Health notes: enjoying olives the smart way

Olives are naturally high in healthy fats and can be part of a heart-friendly eating pattern, especially when you use them instead of processed snacks. The fats in olives are mostly monounsaturated, similar to those in olive oil. Organizations like the National Institutes of Health and Mayo Clinic highlight Mediterranean-style eating patterns—rich in olive oil, vegetables, and whole grains—as supportive of heart health.

A few practical tips:

• Watch the salt: Olives are cured in brine, so they’re naturally salty. If you’re watching sodium, you can rinse them briefly or look for lower-sodium options. The CDC has helpful guidance on managing sodium intake.
• Portion size: A small handful of olives (about 5–10, depending on size) is usually enough to add flavor without going overboard on calories or sodium.
• Balance the plate: Combine olives with vegetables, beans, whole grains, and lean proteins so they’re part of a broader, balanced meal.

Used this way, olives are a strong example of an ingredient that adds big flavor, which can help you rely less on heavy sauces or extra salt.

Simple ideas to start cooking with Spanish olives tonight

If you want real examples of how to use Spanish olives right away, here are a few easy, no-fuss ideas you can adapt with whatever olives you have:

5-minute marinated olives
Toss drained Manzanilla or Hojiblanca olives with olive oil, strips of lemon peel, sliced garlic, and a pinch of red pepper flakes. Let sit while you prep the rest of dinner.

Spanish-ish sheet pan chicken
On a sheet pan, combine chicken thighs, sliced onions, red bell peppers, a handful of Gordal or Manzanilla olives, and a sprinkle of smoked paprika. Roast until the chicken is cooked through. This is a perfect example of how olives can turn basic ingredients into something that tastes like a vacation.

Quick olive & tomato pasta
Sauté garlic in olive oil, add cherry tomatoes and cook until they burst. Stir in chopped Empeltre or Arbequina olives, a splash of pasta water, and toss with cooked pasta. Finish with parsley.

Tapas board for two
Lay out a small plate with: Gordal olives, Manzanilla olives, a few slices of Manchego cheese, some almonds, and sliced chorizo or salami. Add bread. You’ve just created your own little Spanish bar at home.

These are the kinds of real examples of different types of Spanish olives and their uses that fit into a Tuesday night, not just a special occasion.

FAQ: Real-world questions about Spanish olives

What are some examples of different types of Spanish olives and their uses?

Some of the best examples include Manzanilla (great for tapas and salads), Gordal (large, meaty olives perfect for stuffing and snacking), Arbequina (small, fruity olives ideal for salads and grain bowls), Hojiblanca (versatile for snacking and cooking), Empeltre (soft black olives that shine in spreads and pasta), and Picual (often used for bold, peppery olive oil in cooking and dressings). Each example of a Spanish olive brings its own texture and flavor, so you can match the olive to the dish.

Can you give an example of a simple Spanish dish using olives?

A classic example of a simple dish is Spanish-style roasted chicken with olives: chicken thighs roasted with Manzanilla or Hojiblanca olives, lemon, garlic, and smoked paprika. Another easy example of using Spanish olives is a tapas platter with Gordal olives, Manchego cheese, almonds, and cured meats.

Are Spanish olives healthy?

Spanish olives can fit into a healthy eating pattern when enjoyed in moderation. They provide monounsaturated fats, which are associated with heart health when part of an overall balanced diet. Because olives are salty, people who need to manage sodium intake should keep portions reasonable and may want to rinse the olives before eating. For more on heart health and dietary fats, see resources from Mayo Clinic and the NIH.

What’s a good example of a Spanish olive for someone who “doesn’t like olives”?

Arbequina olives are a gentle example: they’re small, fruity, and not aggressively bitter. Mildly seasoned green olives, like some Campo Real-style mixes, are another good example for beginners. Serving them with cheese, nuts, and bread also softens the flavor and makes the experience more approachable.

Do I have to use Spanish olives, or can I substitute other kinds?

You can absolutely substitute other olives in most recipes. However, if you’re looking for the best examples of Spanish flavor, using Spanish varieties like Manzanilla, Gordal, or Hojiblanca will get you closer to the taste you’d find in Spain. Think of other olives as “close cousins”: they’ll work, but they may change the flavor slightly.

Spanish olives aren’t just one thing; they’re a whole toolbox of flavors and textures. Once you start noticing the different varieties, you’ll find your own favorite examples of different types of Spanish olives and their uses—and they’ll start sneaking into everything from your salads to your Sunday roast.