These olives have a brownish-green tint. The "manzanilla" and "manzanilla from Cáceres" types are best when sliced lengthwise and seasoned with garlic, thyme, fennel and oregano.
Their excellent quality is a result of adding natural products in their seasoning plus the more than 200 year traditional systems and production techniques.
Most of the production industries are in Campo Real although this type of olives are also produced in other places in Madrid.
They grow on olive trees and are used to make our well known olive oil, olives are rich in vegetable fats easy to digest, specially in oleic acid. They are rich in minerals, specially potassium and calcium. They have a lot of fiber very effective for an easy digestion.
The look of the olives from Campo Real makes them very appetizing having a delicious taste. They are excellent in different types of salads and good for snacks.
Ingredients:
250 grams of olives from Campo Real. 3 peeled cloves of garlic. 1 can of anchovies. 50 grams of capers. Extra- virgin olive oil. 1 trickle of cognac. 1 pinch of pepper.
Preparation:
Crush and blend the cloves of garlic, the anchovies, the olives and the capers. Slowly pour the oil, the cognac and sprinkle with pepper. The resulting spread is delicious on toast or when used as a filling for eggs or potatoes.
