This olive producer warns about the mistake many of us make when tasting them: “They lose their flavor.”

Not just in summer: olives are a year-round staple. In many forms, they are one of the most common appetizers in Spanish cuisine. They are served on their own, with a beer or vermouth, and are an ingredient in numerous salads and dishes.

However, Aceitunas La Barca warns that some widespread habits can cause them to lose their characteristics sooner or prevent us from fully enjoying their flavor.

Discard the liquid

In one of its educational videos on TikTok, the specialized firm reviews five common mistakes when consuming olives. The first one begins practically the moment you open the package: throwing away the liquid they are preserved in.

"People throw away the brine, but this is the main part of preserving the olives and maintaining their flavor," explains the expert from Aceitunas Labarca. Keeping the olives covered in their brine helps preserve them better once the container is opened and prevents them from drying out or spoiling prematurely.

Store them in an unsuitable place.

The second mistake relates to storage. Not keeping them in a sufficiently cool place can cause them to lose texture and flavor. Once the package is opened, it's best to always follow the storage instructions provided by the manufacturer on the label.

Taste changes

The third mistake is thinking that all olives taste the same. There are numerous varieties and preparations, and the result varies considerably depending on the raw material and the process used. Some have more intense and bitter profiles, while others are milder. The type of seasoning also significantly alters the final result.

Not all olives go together equally well.

The fourth mistake, according to the expert, is not paying attention to what you serve them with. "An olive changes a lot depending on the dish you pair it with," the expert points out. Just like with other foods, choosing one variety over another can complement different flavors and transform the appetizer.

The last piece of advice is particularly simple: don't eat olives immediately after taking them out of the refrigerator, because, as the expert explains, they "lose their flavor" when cold. A temperature that's too low can diminish their aromas and flavors.

This professional recommends taking them out "a little while before" so they lose some of their chill before serving and come to room temperature. It's not necessary to leave them at room temperature for long periods; simply warm them slightly before bringing them to the table.

Preserving its liquid, respecting the conditions indicated on the packaging, knowing the differences between varieties, combining them properly and avoiding serving them excessively cold are small gestures that can make a difference and not spoil a product so beloved by Spanish gastronomy.