Only Olives from Spain Elevate the Holidays

Olives from Spain are the perfect Mediterranean treat to brighten up any occasion, including the upcoming holidays. With the seasonal festivities fast approaching, more and more hosts are looking for that extra something to make their parties glow and keep their guests coming back for more. With their robust flavor profile, versatile nature, nutritious characteristics, and ease of use, Olives from Spain can easily turn any dinner party into a sophisticated soiree.

"The beauty of Olives from Spain is that even though they are best cultivated during the fall, they can be easily preserved for enjoyment all year long," said Jeffrey Shaw, Olives from Spain and Foods from Spain director. "This means that these Mediterranean wonders can be enjoyed during Thanksgiving and then weeks later at Christmas and New Year's."

Olives from Spain contain a compact power that can work with a variety of dishes and occasions. Making a holiday party more elegant is just a matter of serving up a simple yet delicious appetizer. Olives from Spain spokesperson, Chef Ethan Stowell of How to Cook a Wolf, recommends his Gordal Olive and Meyer Lemon Marmalade for a quick and simple treat. Chef Seamus Mullen enjoys his elegant and unique Coca de Olivada which resembles classic Spanish flatbread but with an added kick of Olives from Spain.

"I like to serve my guests something different every now and again, and Olives from Spain let me do just that," said Chef Mullen. "Quick tapenades and spreads work great to brighten a room especially when combined with seasonal snacks and cheeses."

While holiday gatherings can be wonderful, they can also be predictable. Break away from the norm and serve your guests something they'll talk about well into the New Year Olives from Spain. Not just for cocktails and garnishes, Spanish olives can make smoky and nostalgic main courses such as Chef Aaron McCloud's Wild Boar Stuffed with Gordal Olives and Chef Seamus Mullen's Olive Marinated Lamb Loin. With their nutty flavor profiles, Olives from Spain can even work wonders with sweet endings and desserts. Chef Aaron McCloud enjoys his Black Olive Eggless Custard while Chef Giorgio Rapicavoli entertains his guests with a unique Cheesecake with Candied Black Olives.

"I love making unusual but tasting recipes, especially during the holidays when most dishes are the same as last year," said Chef Rapicavoli. "Olives from Spain let me experiment with all-new recipes so that my parties are different time and time again."

For more holiday entertaining recipes and ideas, please visit www.olivesfromspain.us.

About Interaceituna and Olives From Spain
Interaceituna is the Inter-Professional Table Olive Organization recognized by the Spanish Ministry of Agriculture, Food and Environment. Created to implement different general interest programs and activities, Interaceituna promotes knowledge of the Spanish table olive and conducts research and development in order to identify improvements in the product and in the production techniques.

According to the International Olive Council (IOC), Spain ranks as number one in the world for olive cultivation with other Mediterranean countries lagging further behind. Across the last six seasons, the world average of olive production weighed in at 2,371,000 tons 25 percent of that production came from Spain. In 2012, Spain accounted for 39 percent of the world's olive trade, mainly exporting to the USA, Italy, Russia, France and Germany. (Source: ASEMESA, table olive exporters and industrials association). For more information, please visit http://www.olivesfromspain.us/, www.facebook.com/olivesfromspain or follow Olives from Spain @olivesfromspain.

About ICEX and Foods From Spain
ICEX Spain Exports and Investment promotes Spanish companies' international expansion through its network of local Trade Commission Offices throughout the world. In the United States the Foods from Spain division, of the Trade Commission of Spain in New York, leads all initiatives promoting Spain's foods and companies in the USA. For more information visit www.foodsfromspain.com or contact us at newyork@mcx.es.

Gordal Olive and Meyer Lemon Marmalade

This recipe creates a fantastic and unique spread that can be made in advance, stored and used at any time. Sweet and tangy with hints of brined savor, this marmalade is great for meats or appetizers.

SPECIAL EQUIPMENT

• High-sided pot
• Strainer

INGREDIENTS

• 1/2 pound Gordal olives, pitted and quartered
• 1 pound quartered and de-seeded Meyer lemons, about 12
• 1 pound sugar
• 1 pound water

DIRECTIONS

• Cut the Meyer lemon quarters into 1/2 inch slices and place in a high-sided pot that can easily hold them. Cover with water and bring to a boil. Strain the lemons after they come to a boil, and then repeat the boiling and straining processthis helps get the bitterness out of the lemons.
• After the second boiling and straining, place the pound of sugar and the pound of water in the pot with the lemons. Bring to a boil and then reduce to a simmer. Continue to cook on low heat for about 2 hours or until the mixture has taken on a very thick consistency.
• Do not let the sugar caramelizeif the sugar starts to brown, add a couple tablespoons of water.
• Once you have achieved the correct consistency, add the olives and cook for an additional 10-15 minutes. Cool and store in your refrigerator until ready to use.

Tips from Ethan:

This marmalade tastes great with Manchego cheese as an appetizer and also combines nicely with roasted chicken or pork for a main course.

Cheesecake with Candied Black Olives

EQUIPMENT

• Sauce Pan
• Ice Cream Maker

This recipe takes Olives from Spain to rare and delicious avenues by way of a dessert that will surprise and delight guests this holiday season. By using the lack of bitterness found in black olives, this dish gives a salty and savory balance to an otherwise remarkably sweet treat. It's perfection provided by Olives from Spain.

INGREDIENTS

For the Candied Olives:

• 2 cups pitted Spanish black olives, drained & rinsed
• 2 cups red wine
• 1 cup water
• 1 cup sugar
• 1 orange, zested & juiced
• 12 cloves
• 1 teaspoon nutmeg, freshly ground
• 2 teaspoon vanilla extract

For the Ice Cream:

• 1/2 cup water
• 10 ounces granulated sugar
• 3 whole eggs
• 2 yolks
• 3/4 cup extra virgin olive oil
• 3/4 cup whole milk
• 1 pinch salt

For the Cheesecake:

• 2 pounds ricotta cheese
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 6 eggs
• 1/4 teaspoon ground cinnamon
• 2 teaspoons orange zest
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

DIRECTIONS

For the Candied Olives:

• Combine all the ingredients in a sauce pan and place over medium-high heat.
• Once the mixture comes to a boil, reduce the heat to medium-low and simmer for 35-45 minutes until the olives have slightly softened and the liquid has reduced into thick syrup.

For the Ice Cream:

• Dissolve the sugar in the water, transfer to heavy bottom saucepan and cook for 5 minutes over high heat. Remove from stovetop and let cool.
• Beat the eggs and slowly drizzle in the extra virgin olive oil. Add the sugar mixture, salt and milk. Transfer the mixture to an ice cream maker and spin until set up. Store in the freezer until ready to serve.

For the Cheesecake:

• Preheat oven to 300 degrees. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
• Place the ricotta in a large mixing bowl and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs, one at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
• Bake in the center of the oven for about 1 1/4 to 1 1/2 hours until a light golden color. Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until ready to serve. When ready, serve a slice of the cheesecake with the olive oil ice cream, candied olives and the syrup that was made when candying the olives.

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