Olive Oil and table olives. Olive Line International S.L.

Olive Line is one of the leading Spanish exporters of olive oil and table olives

Olive Line International is one of the leading Spanish exporters and manufacturers of olive oils and table olives.

We have been exporting for over twenty years and are currently selling our products in over twenty countries.

Olive Line Products

In our catalogue you will find over 150 different products

We have one of the largest ranges in the market of olive oils and table olives represented by four different brands. In addition, we have pickles, vinegars and tuna fish. In our catalogue you will find over 150 different products.

Thanks to our experience and our efficient warehouses, we can send in one order up to thirty different items.

Olive Line International guaranties its capacity of supplying any quantity of goods in a continuous way, offering the highest quality and the best service at very reasonable prices.

Olive Line news. About our company, olive oil, table olives...

Ali Oli Potatoes

Alioli Potatoes

Boil potatoes and cool them down, cut into large cubes. Dress with Alioli sauce, sprinkle with parsley and pink peppercorns. Serve cold..

Peel and slice garlic, beat up yolks until white, then add oil in drops beating up yolks intensely until the mixture looks like thick mayonnaise, after that you can pour oil in a thin thread. Finally, add garlic, lemon juice and salt according to your taste. If the sauce is too thick, add some soda water or clear water.

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Iberica Salad

Lay out salad leaves on a big plate, next to the salad in a circle lay vegetables, tuna fish, olives, black olives, decorate with capers, onion rings and a slice of boiled egg. For dressing mix vinegar, oil, salt, sugar to taste. Pour with the dressing before serving.

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Asturian Fabada

Soak white beans along with diced ham for a day, then boil at low temperature beans with ham, pork. Sauté sliced onion and pepper in “Maestro de Oliva” extra virgin olive oil, then add them to white beans. The beans must be a bit overcooked but should not fall apart. 10-15 minutes before the end add slices of chorizo and black pudding sausage, salt, pepper and paprika to taste. This must make a thick soup. Serve in earthenware.

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Flamenco Pasta

Cook spaghetti al dente so that the pasta is a bit undercooked inside but not raw. Then drain the pasta but do not rinse it. Add olive oil and leave for 3-4 minutes under a lid. Sauté onions in olive oil, then add black and green olives cut lengthwise and mix quickly. Add cooked spaghetti and tomato sauce, let simmer for a bit, and in the end add halves of cherry tomatoes and chopped parsley. Lay out pasta into a deep bowl with a chef’s fork and decorate with a basil twig.

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