Gastronomy

The Olvera cuisine is varied and bursting with flavours, and with one special ingredient; the purest olive oil that flow from the local olive groves.

For breakfast we would wet the appetite with "tortas de masa" crispy biscuits, dipped in honey if preferred. For the more daring, you can try "zurrapa de lomo" pork in lard or "morcilla de hígado casera" homemade liver based black puddings, as only those here know how to do.

At midday, a tapa or two is assured... fortified white wine produced by local family wine cellars.will accompany tasty "callos" (tripe), "flamenquines caseros" (homemade speciality of pork fillet and ham rolled and fried in breadcrumbs), "patatas zapateras" (potatoes boiled and then fried), "pajarilla a la plancha (grilled pork pancreas), "sangre encebollada" (pigs blood with onions), "serranitos" (pork fillet, cured ham and green pepper on fresh bread), a good cheese and an endless number of varied and tasty tapas.

For lunch, why not try the homemade thick soup, the farmer's one time staple diet that has now become a delicacy.

If we serve wild asparagus, pleasure is assured. Thick tomato soup made with bread is also typical as is stuffed pork sirloin, or a fine plate Iberian sausage cold meats accompanied with locally prepared olives.

We also recommend the "arroz con conejo" (rabbit with rice) and "los revueltos" (a kind of scrambled egg). For dessert we could have "gachas"(type of pudding) and "huevos nevados" (egg custard).

Late afternoon: homemade cakes, Lunes de Quasimodo cakes, Carnival Sesame Tarts, quince jelly, sponge cakes made with oil, and not forgetting the typical Easter cakes decorated with eggs and sweets.

In Olvera a good digestion is guaranteed!