Great dishes using Olive from Spains and a fabulous Olive from Spains prize pack giveaway!

*This is a sponsored post. All my opinions are my own and not swayed by outside sources.*

xg0XLkwW2TAbwWZsIrHEb8D5GJOGZ9PSHnBJGKaVzRQOlive lovers are passionate for the dynamic taste and aroma of the ancient fruit. Did you know?…ey00g_NNm2uzNi9kNnNkOaAOVTRHAXRZRQATNt0a1AI

-Spain is the world leader in production and export of table olives – supplying more than 155 million lbs. into the U.S

-Olives from Spain are naturally sugar-free and contain monounsaturated fats, which can improve cholesterol levels and reduce heart attack/stroke risk

-95% of stuffed pimiento olives consumed by Americans come from Spain

-During harvest in September and October, olives are picked one by one to avoid damaging the fruit.

-Spain’s sunny weather, temperate winters and rich, fertile soil are idyllic for growing the perfect olive.

_pWHVYo5o6AfSOWNBUKqBRjILnnHZ5jD2E1cYwowbEoAnnie Sibonney made a video for my readers about delicious recipes using Olives from Spain. It is a great video and one that will give you some inspiration to cook in the house:


About Annie Sibonney:
A self-taught chef, expert on world gastronomy, Annie Sibonney has traveled the globe in pursuit of culinary treasures and extraordinary experiences. Annie is the Co –Creator and Host of From Spain with Love, an award winning, critically acclaimed, food adventure TV series, which immerses viewers in the rich and diverse culinary culture of Spain, produced for Cooking Channel US and Food Network Canada. Annie is also the Co-Creator, Co-Executive Producer and Host of One Night Stand with Annie Sibonney, a culturally compelling and adventurous travel series where for just ONE NIGHT, she explores the food, culture, produced for Discovery World.

Born to French-Moroccan parents and based out of Toronto, Annie’s love and appreciation for the traditions of world cuisine draws on her heritage. Her cooking adventures began at the age of four when she would sidle up to her mother as she prepared lavish Moroccan meals for the extended family. The love of food in the Sibonney household taught Annie the art of cooking and how to use simple, yet pristine ingredients and loving techniques to create extraordinary dishes. This culinary legacy sparked a lifelong fascination and curiosity for food on a global scale, and taught Annie that food has a unique ability to bring people together.

Annie has eaten her way through cities both close to home and around the world in search of the most memorable meals and ethereal culinary pleasures, forging relationships and friendships along the way with world-renowned chefs, food critics, historians, wine makers and artisans, all strongly rooted in a shared love and passion for living indulgently through memorable food, wine, travel, great friends and rich experiences. These relationships enable her to provide unprecedented, behind-closed-doors access to the most sought after culinary venues around the world.

Annie launched Relish Culinary Tours in 2007, which designs exclusive gastronomic excursions around the world for private groups and individuals with the focus being on remarkable social and cultural venues and unique experiences, bringing together her incredible love for food and wine, indulgent travel and cultural riches for those as hungry for adventure.

Giveaway: One winner will receive a Olive from Spain prize pack which includes an olive serving dish, can of Olives from Spain and branded toothpicks, tote bag, apron and coasters. This giveaway is run via rafflecopter, so click read more to see the actual giveaway. The only mandatory entry is to watch the video above and tell me what you learned in the comment section proceeding this post. While the other entries are optional, I highly suggest filling them out to increase your chances of winning. US only. Good luck!
a Rafflecopter giveaway


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  1. Gail Williams says

    I learned Olives from Spain is a high quality olive. I really want to make meatballs with green olives soon. No one in my family has ever had that but they all love green olives.

  2. denise says

    don’t have to be used just as savories, can be used with sweet things like oranges.

    olives have four qualities–salty, sour, bitter, sweet

  3. ellen beck says

    I learned about an olive spread which sounds delicious. We eat a lot of olives and this is something I would try. It doesn’t seem difficult and would make a wonderful appetizer oon almost any kind of bread or pita (OK anything we love alives!)

  4. georgey c. says

    I learned that to make sure you are getting olives from Spain look for the logo on cans to make sure it’s a guaranteed quality olive from Spain.

  5. vickie couturier says

    I learned they have olive spread which I didn’t know,,my son loves olives,didnt know you could do so much with them

  6. kelly tupick says

    I learned some new olive recipes that i didn’t even thing about. I love olive spread. I am Greek and grew up eating all sorts of different olives.

  7. Debra S says

    I would love the olive spread, too. As a kid, I HATED olives… now I really love them! So lay off your kid, people, cause you think they are “picky”… no their taste buds are not.. well jaded as ours or something, give them time! Back to the olives.. I never ever thought of adding them to my meatballs. It would fit right into Italian flavor, that is for sure. I might try it.

  8. Debra Guillen says

    I love green olives on pizza, but never thought of putting them into meatballs. Thanks to the video I am going to try that.

  9. says

    I learned about the different flavors of olives, the pros of olives found in Spain, Olivetta, as well as saw some delicious-looking foods that were made with their olives. Yum!

  10. Chuck says

    I have always loved olives — olives of any type. But I did not gain a true appreciation of their differing cultivars and qualities until visiting Spain (and Greece) about 6 years ago. If I were a bit younger and healthier, I would leave the US and apply for citizenship in Spain.

  11. Tiffany Trepanier says

    The olives in the meatballs are such a good idea i cant believe i never thought of that, and I never thought about all the flavor points one olive can hit.

  12. Jennifer Reed says

    I learned from Annie Sibonney that olives can be incorporated into many dishes. I would love to make that valenia orange, pickled red onion, black olive salad. It looks delicious.

  13. Marcia Goss says

    I love olives! I never thought of combining them with sweet valencia oranges and pickled onions in a salad.

  14. lissa crane says

    I learned that you can mix olives with your meatball for a new twist! I love olives and I make meatballs for my kiddos every week, so this is a great idea for me!

  15. Colleen Maurina says

    I learned some new ways to incorporate olives into my recipes and snacks. I am a huge olive lover and like to add them to salads and sandwiches.

  16. Mary Songer says

    What I learned is that I’ve been missing out all these years by only using olives as snacks and appetizers. Until now I hadn’t considered how many dishes could be improved by the addition of some of the many varieties of olives from Spain.


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