For many people who move to the Costa Blanca, olives are one of the first local foods to test the taste buds.
They arrive alongside a cold beer or a glass of wine, they’re piled high on market stalls and they seem to fill an entire aisle in every supermarket.
However, that first mouthful doesn’t always win people over.
Olives are one of those rare foods that reward persistence. They’re an acquired taste, but once you acquire them, they’re remarkably difficult to give up.
In fact, speak to almost any long-term resident and you’ll hear a familiar story. They couldn’t stand olives when they first arrived, but somewhere along the way something changed. One became two, then a handful, and before long they always kept a tub in the fridge ready for drinks on the terrace.
More choice than you might think
If you’ve only ever bought a jar of black olives for a pizza, you’re missing out on a surprising variety of flavours and textures.
For example, walk into Mercadona, Consum, Carrefour or Lidl and you’ll find shelves packed with options. Some come stuffed, others arrive marinated, while producers simply cure others to let their natural flavour shine through.
Bars across the Costa Blanca usually serve Manzanilla olives as the classic choice. Their small, firm texture gives them a fresh, slightly tangy flavour, and producers commonly fill them with anchovies, peppers or garlic.
Alternatively, if you prefer something a little milder, Gordal olives make a great starting point. They grow much larger than most varieties and offer wonderfully fleshy flesh with a gentle flavour that appeals even to people who think they don’t like olives.
Meanwhile, Hojiblanca olives deliver a firmer bite with a slightly peppery finish, while producers traditionally marinate Campo Real olives with herbs, garlic and spices to create a rich Mediterranean flavour.
Of course, many Costa Blanca residents will tell you the best olives don’t come from the supermarket at all.
The market stall favourites
Instead, visit almost any local market and you’ll almost certainly find at least one stall selling olives by weight.
Stallholders often change the selection from week to week, offering recipes with garlic, fennel, lemon peel, oregano, chilli, paprika and herbs.
Every stallholder seems convinced theirs are the best, and trying different varieties soon becomes part of the fun.
Green or black… what’s the difference?
One of the biggest surprises is that green and black olives aren’t always different types of olive.
In reality, growers often pick exactly the same fruit at different stages of ripeness. They harvest green olives earlier, giving them a firmer texture and a slightly sharper flavour.
By contrast, they leave black olives on the tree for longer, allowing them to become softer and generally milder.
Because of this, someone who dislikes one type may genuinely enjoy another.
A healthy snack… in moderation
People across the Mediterranean have eaten olives for thousands of years, and they remain a key part of the region’s famous diet.
They contain healthy monounsaturated fats, the same heart-friendly fats found in olive oil. In addition, they provide vitamin E, fibre and antioxidants, making them a far healthier choice than many processed snacks.
Nutrition experts often recommend eating a small handful, around seven olives a day, as part of a balanced diet.
Give them another chance
If you’ve written olives off after one disappointing experience, it might be time for a second try.
Start with a mild Gordal, pick up a tub of freshly marinated olives from your local market or ask friends which variety they recommend. You may be surprised how different they taste.
