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Olives from Spain with Seamus Mullen
September 25, 2013
The Daily Meal.com

Spain's Great Match brings Great Food, Wine to NYC
September 25, 2013
Local Bozo.com

Chicago Gourmet 2013
September 30, 2013
TCW Magazine Online

Trend Alert: Eating Local Year-Around
October 18, 2013

A Gastronomical Adventure with Olives from Spain
October 30, 2013

Only Olives from Spain dares tantalize your palette with all new Seamus Mullen recipes
November 7, 2013

Ethan Stowell Gets Creative with Olives from Spain and Shares BIG NEWS
November 12, 2013

Fried Spanish Olives Stuffed with Blue Cheese
November 12, 2013

All About Olives from Spain
November 15, 2013
Johanna Knows Good Food

Shrimp with Jalapeño stuffed Olives al Ajillo
November 21, 2013

Tertulia – Olives from Spain
Luxury Web Magazine
December 1, 2013

Chef Seamus Mullen presents his recipes using Olives from Spain at Spain's Great Match!
Yahoo! Finance
September 25, 2013

Chef Michael Kornick presents Olives from Spain at Chicago Gourmet!
Whittier Daily News
October 2, 2013

Olives From Spain and Chef Ethan Stowell at Seattle Culinary College
November 15, 2013

Olives From Spain and Chef Michael Kornick at Kendall College Culinary School
Washington Business Journal
November 15, 2013

Olives From Spain and Chef Giorgio Rapicavoli at Johnson & Wales
November 15, 2013

Variety, versatility, originality and sophistication

While Olives from Spain are strong and robust all on their own, their unique taste and texture can create more than just an impressive solo act. Thanks to the numerous options for presentation and the various types of processing methods used a wide range of table olives are available. From pitted and chopped to sliced in segments, quarters or halves, or even just left whole, Olives from Spain come in all shapes and sizes. Available in green, black and purple, these delights can be prepared Spanish or Seville-style with either a brine or a variety of marinades, which include oregano, thyme, garlic, orange, lemon, onion and more.

The experience can be further enhanced when these olives are pitted and stuffed, as their briny, smoky and rich taste is perfectly suited to a variety of edible pairings...