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La denominación de un producto como ecológico, orgánico o bio a veces puede llevarnos a confusión y a no tener clara realmente las diferencias (si las hubiera) entre un tipo de producto y otro. Vamos a intentar definir y aclarar conceptos sobre la realidad de la agricultura ecológica

Sellos ecológicos.

Los sellos ecológicos que aparecen en muchas etiquetas de productos de alimentación hacen referencia a un certificado que el productor obtiene tras cumplir unos requisitos mínimos de calidad. Estos requisitos abarcan todo el proceso, es decir, hacen referencia al cultivo y origen del producto, al manipulado, al packaging, al sistema de almacenamiento y a su distribución.

Estos sellos nos ayudan a identificar aquellos productos respetuosos con el medio ambiente, que conservan sus propiedades nutricionales y apuestan por la sostenibilidad de la agricultura y/o ganadería.

¿Cómo se obtienen los sellos ecológicos?

Actualmente un producto se puede identificar como ecológico a través de su etiquetado conforme a la normativa comunitaria europea (Reglamentos (CE) 834/2007 y 889/2008) y son las comunidades autónomas las que regulan estas certificaciones a través de empresas públicas o privadas.

¿Qué significa el sello ecológico de Agricultura Ecológica en Europa (Euro hoja)?

Esta certificación está regulada por la Unión Europea y, entre otros muchos puntos, recoge requisitos sobre sanidad, bienestar animal y el respeto del medio ambiente. Los productos que tienen el sello de la Euro hoja nos dan mucha información sobre cómo se ha obtenido ese producto y cómo ha llegado a nuestros hogares.

• Son productos que tienen al menos un 95% de ingredientes ecológicos.
• Se han cultivado mediante producción sostenible
• La empresa productora cuida el medio ambiente y su entorno
• En caso de productos cárnicos, se cuida el bienestar animal
• Se controla y se limita el uso de medicamentos en la ganadería
• Se limita los aditivos en la preparación de alimentos
• Se limitación el uso de pesticidas
• Trazabilidad exhaustiva del producto, sabemos el origen y todo el proceso hasta llegar al consumidor.
• Se gestionan los residuos para evitar la contaminación de aguas y la propia tierra.
  

¿Qué es el sello USDA?

Los alimentos que incluyen el sello USDA están certificados para su comercialización en Estados Unidos como productos ecológicos.  En Estados Unidos se conoce como agricultura orgánica, y hace referencia a la manera en la se producen los alimentos, respetando el ciclo natural. Para que un producto sea orgánico y pueda comercializarse en EEUU debe cultivarse según los estándares y la normativa del Programa Nacional Orgánico del Departamento de Agricultura de los Estados Unidos.

Los aspectos claves que recoge la certificación USDA son:

• Cuidado del medio ambiente y del clima
• Mantenimiento de la fertilidad del suelo
• Respetuoso con la biodiversidad
• Respetuoso con el ciclo de vida natural tanto animal como vegetal
• Control y limitación de productos químicos
• Transparencia en el etiquetado y la información al consumidor
• Compromiso de no utilización organismos genéticamente modificados.

¿Qué diferencia hay entre un producto ecológico, orgánico, bio y natural?

El uso frecuente durante décadas de los términos eco, bio, orgánico y natural ha provocado que tengamos en nuestra mente una serie de tópicos y una información un poco desdibujada de estos conceptos.

Vamos a intentar aclarar las diferencias entre dichos términos:

• Ecológico: son productos que proceden de la agricultura y ganadería ecológica, es decir, que se obtienen según unos estándares de calidad y unas exigencias desde su cultivo o cuidado, crecimiento, procesado, etc. Los productos ecológicos tienen limitado el uso de pesticidas, fertilizantes, medicamentos, y además los productores están comprometidos con el cuidado del medio ambiente y la sostenibilidad.
• Orgánicos: los alimentos ecológicos en inglés se traducen como “organic food” por lo que ha llevado a su traducción como alimentos orgánicos, pero se trata básicamente del mismo concepto.
• Bio: en Francia es más común utilizar esta nomenclatura para productos ecológicos. En España se reguló el uso de la palabra “bio” ya que se usaban en productos que no procedían de agricultura ecológica. En el año 2009 y tras muchas batallas legales entre empresas, agricultores, asociación de consumidores, etc. la legislación recogería que las palabras “bio” y “eco” solo podrían aplicarse a productos procedentes de agricultura ecológica.
• Natural: la palabra natural se usa en muchas ocasiones como reclamo, resultando engañosa para los consumidores, ya que la palabra no garantiza nada ni hay ninguna certificación que acredite un producto natural.

Las aceitunas verdes enteras y deshuesadas ecológicas de Montegil certificadas en la UE y en EEUU.

Montegil ha incorporado a su gama de productos aceitunas verdes de agricultura ecológica enteras y deshuesadas, y ha obtenido los sellos de calidad como garantía y seguridad para sus consumidores, tanto en la Unión Europea como en Estados Unidos, si bien actualmente estos productos aún no están disponibles en la tienda on-line.

Descubre los productos Montegil de nuestra tienda online en www.shop.montegil.es

Are olives fattening? Do olives have the same properties as olive oil? Do they increase cholesterol? We are going to solve these and other questions about olives that, despite being a common food in our lives, there are false myths around them.

We will start by highlighting the natural properties of olives, since it is a natural product rich in fiber, iron and healthy fats. Olives are not just an aperitif that accompanies a beer or a good glass of wine, but a very healthy Mediterranean custom that brings us many benefits to our health. Its unsaturated fat content prevents heart disease, is beneficial for the circulatory system and helps to maintain our weight.

After this introduction, we are going to dismantle some myths and false beliefs about olives:

- Olives are fattening is the first widespread myth, but for many years, nutritionists and health experts have been reporting on the beneficial properties that help control weight. Its high fiber content and satiating power make taking some olives before meals help to keep our weight in check. So that olives are fattening is the first false myth on this list.

- Do olives increase cholesterol? The answer is a clear no. According to studies carried out by the European Food Safety Agency (EFSA), the polyphenols in olives reduce LDL cholesterol or "bad" cholesterol. In this way, olives protect against the oxidation of low-density lipoproteins (LDL cholesterol), their subsequent accumulation and hardening of the arterial walls.

- Do olive oil have the same properties as olives? Although a priori it may seem a bit absurd, this question is not, since the natural composition of olives makes it have more properties than oil. In addition to incorporating the oil itself, they have an extra amount of water, fiber, minerals and vitamins. Therefore, the consumption of olives brings more benefits to our body than liquid gold.

- Olives contain a lot of salt. This is the weak point of olives, since their conservation in brine makes them have a high sodium content, therefore we must take certain precautions if we have high blood pressure. But we have the solution so that you can continue enjoying this aperitif: you can soak them the night before use and desalt them as is usually done with cod.

- How many olives is recommended to take a day? Although there is no exact answer to this question, the recommended daily serving ranges between 6 and 10 olives. A perfect amount to take every day in different ways, a few days as an aperitif, another day we add it to a salad, in pizzas, etc.

Knowing the food we eat is essential to incorporate it correctly into our diet, avoiding false myths and beliefs. Olives are a source of properties and benefits for our diet, and they are also delicious !!!!

Dicen que somos lo que comemos y nosotros no podemos estar más de acuerdo. Lo que comes dice mucho de cómo eres, tu personalidad, ambiciones y sueños. Tu alimentación habla de tu estilo de vida y tus gustos. Descubre cómo eres si eres un auténtico fan aceitunero! ​

Si eres de los que disfrutas comiendo aceitunas, si una vez que empiezas no puedes parar. Si te gustan todas las variedades, con todo tipo de rellenos y combinarla con todos los platos, te descubrimos algunos rasgos principales de tu personalidad:

• Eres extrovertido: las aceitunas están relacionadas a encuentros con amigos, familia, a reuniones, charlas… Te gusta estar rodeado de gente y organizar fiestas y reuniones… por supuesto no pueden faltar nunca tu aperitivo favorito!
• Eres generoso: te gusta compartir y no dudas en sacar tus mejores aperitivos cuando llegan invitados a casa, las aceitunas y un buen vino, son la mejor manera de recibir a tus amigos y pasar un rato con ellos.
• Disfrutas con la comida: Te gusta comer, sientes placer con el primer bocado, cierras los ojos para no desperdiciar ni una pizca de sabor, textura y jugosidad. Una experiencia que te hace viajar a otros universos.
• Te gusta cuidarte: Quieres mantener una buena salud pero sin privarte de nada. Por ello, las aceitunas son el aperitivo perfecto. Contienen fibra, antioxidante natural, ricas en hierro y calcio, vitaminas A y E… Así que, si aún no lo has hecho, no dudes en cambiar tus antiguos aperitivos por unas ricas aceitunas.
• Eres disfrutón: Aprecias los pequeños momentos que nos ofrece la vida. Un plato de aceitunas en el centro de la mesa en una reunión con amigos que hace tiempo no veías acompañados de una bebida os hará sentir bien y pasar una velada agradable y feliz, contando anécdotas y planes de futuro. Un momento de descanso en casa después de un duro día de trabajo para recuperar las fuerzas y empezar de nuevo a tope de energía o disfrutar de tu serie preferida y comer tres aceitunas de golpe cuando el capítulo da un giro inesperado.
• Eres nostálgico: Aprecias el sabor de siempre. Porque las aceitunas nos recuerdan a casa, hogar. A veranos en casa de los abuelos pasando el día con juegos y sonido de cigarras. A una mesa puesta y en el centro, como no, las aceitunas: verdes, negras, aliñadas, en salmuera… Las más ricas de todas porque eran momento de felicidad y lo seguirán siendo, pues queremos y debemos traspasar esa experiencia a las nuevas generaciones. ¿Cómo vamos a privarlos de semejante placer?

Si te has sentido identificado con cada uno de estos rasgos, seguro que ahora mismo estás deseando abrir un bote de aceitunas Montegil que tienes en casa esperando a ser disfrutado.

The olive has gone from being simply “table olive” to becoming a superfood of the Mediterranean diet and being the main ingredient in haute cuisine dishes. Proof of this is the union of the best chefs in Spain to reinvent the olive and start what they call "The new era of the olive".

For centuries the olive has been served simply as an aperitif or as an accompaniment to meals, but that is changing. Recent studies have brought to light the innumerable properties of olives and the benefits of their consumption, as they are nutritious, have monounsaturated fats and antioxidant vitamins A, B and E.

In addition, the nutrients that olives possess contribute to better gastrointestinal health. It contains unsaturated fats, so they are good for keeping cholesterol at bay and contribute to a balanced diet.

For such reasons it is included as a fundamental food of the Mediterranean diet, declared Intangible Heritage of Humanity by UNESCO. Along with regular practice of exercise, it contributes to having not only good physical, but also mental health. Actually, if the olives that the emperors took in Rome came from Andalusia, how can we not take advantage of this delicious delicacy?

Gordal, stuffed or seasoned, with or without bone, ... no longer occupy a secondary position at the table, but become the main course.

An example of this reinvention is given by chefs Pepe Rodríguez, Richard Camarena, Ramón Freixa, Pepa Muñoz and Diego Guerrero who have got down to work and have given a turn of the screw to such millennial food. With the initiative #ElRetoDeLaAceituna, they have created up to a total of 50 recipes with this great little food. Recipes that you can recreate at home and that in Montegil we have the main ingredient: the olive.

Have you ever considered putting olives on the table in a different way than we normally see them? Well, the chef Francisco Javier Talavera offers us to fill the gordal olive with garlic prawns. Rico, right?

How about a gordal olive bonbon and cod? A delicacy undoubtedly created by Nacho Basurto, from the Gastro Asubio restaurant.

With our Montegil gordal olive and following the instructions of chef Miguel Ángel Mateos, you can delight your guests with a tapa of gordal olives with tempura almonds and pesto hummus.

Join the challenge and experience this innovative blend of flavors that will not leave anyone indifferent.

Tres recetas sanas, riquísimas y perfectas para este verano cuyos ingredientes principales son el atún y las aceitunas. Dos productos naturales, ricos en propiedades y beneficios para la salud, perfectos para comidas ligeras y frescas.Tres recetas sanas, riquísimas y perfectas para este verano cuyos ingredientes principales son el atún y las aceitunas. Dos productos naturales, ricos en propiedades y beneficios para la salud, perfectos para comidas ligeras y frescas.

Tartar de atún rojo y encurtidos

¿Cómo preparar un tartar de atún? El tartar de atún es un plato delicioso, fresquito y perfecto para el verano. Hoy queremos proponerte una receta que combina el atún con encurtidos como las aceitunas, alcaparras y pepinillos.

Lo ideal es que la pieza de atún rojo la hayamos congelado previamente para evitar el riesgo de anisakis y el proceso de descongelación lo hagamos en el frigorífico durante unas 24 horas. Una vez lista la pieza de atún, realizaremos el aliño picando un diente de ajo y media cebolla muy fina. Añadiremos las aceitunas bien picaditas, junto con las alcaparras y los pepinillos a trozos pequeños. 

¿Cómo hay que cortar el atún para hacer el tartar? El secreto para cortar bien el atún para tartar es cortarlo en forma de daditos, no demasiado pequeños para que no se deshagan y notes en sabor y la textura del atún. Una vez cortado el atún lo reservamos.

Por otra parte, prepararemos la salsa que le dará un sabor espectacular a nuestro tartar, pondremos tres cucharadas soperas de salsa de soja, un poco de mostaza, un chorrito de aceite de sésamo, un poco de salsa Perrins y unas gotitas de tabasco.

Ha llegado el momento de mezclar los encurtidos con la salsa hasta que queden bien integrados. Añadiremos el atún y moveremos todo con cuidado para que los dados se mantengan enteros. Pasados unos minutos prepararemos una base sobre la que poner el tartar, bien puede ser un tomate cortado o aguacate cortados a dados, alguna ensalada de wakame con sésamo… cualquier opción es buena. Una vez lista la base, la aliñaremos con sal y aceite de oliva virgen extra y le añadiremos el tartar ayudándonos de un aro metálico que le dará la forma característica de este plato. 

Quiche de atún y aceitunas verdes

Preparar una quiche es una buena solución si tienes una reunión, es perfecta tanto para tomar fría como caliente. Esta receta es muy sencilla. Para la masa puedes hacer una masa casera o bien comprar la masa especial para quiche.

1. Precalentamos el horno a 180º
2. Preparamos la masa de la quiche sobre un molde para el horno.
3. Elaboramos el relleno con una mezcla de 100 grs de queso emmental troceado, 150 grs de Aceitunas Verdes Gordal sin hueso picadas, 4 huevos, 200 grs de atún natural escurrido y 200 grs de nata líquida.
4. Vertemos la mezcla en el molde con la masa y hornearemos durante 30 minutos.

Resulta una receta muy sabrosa, sencilla y que puedes preparar con antelación para llevarla a un encuentro con amigos, comida familiar, etc. Será un acierto! 

Pasta con atún y aceitunas

Hay cientos de formas de cocinar y de combinar la pasta, y las aceitunas son un ingrediente muy habitual en las ensaladas, pero hoy os traemos una receta con un plato caliente de espaguetis con atún y aceitunas.

1. Ponemos agua a hervir con un poco de sal
2. Cortamos cebolla en juliana y la ponemos a rehogar en una sartén con aceite de oliva virgen extra.
3. Laminamos el ajo y las aceitunas verdes (te recomendamos nuestras aceitunas gordal Montegil)
4. Ponemos los espaguettis a cocer si el agua está hirviendo con una hoja de laurel. Cocinamos al dente.
5. Cuando tengamos la cebolla doradita, la reservamos y en la misma sartén ponemos los ajos y después el atún. Seguidamente incorporamos las aceitunas y medio pimiento bien picadito.
6. Pasados unos minutos, incorporamos el tomate cortado a daditos y la cebolla que teníamos reservada. Dejamos unos minutos sofreír a fuego muy bajo.
7. Sirve la pasta y añade por encima la salsa que hemos elaborado con atún y aceitunas

Es un plato muy sencillo de pasta, pero que resulta muy sabroso, muy natural y muy nutritivo. Esta salsa combina con pasta larga (espaguetis, tagliatelle, linguine) como con pasta corta (macarrones, farfalle, fusilli…)

Si estos meses de confinamiento has ingerido más kilocalorías de las que has gastado, puede que tu báscula lo haya notado y hayan aparecido unos kilos de más. Si además has llevado una dieta poco saludable y tu despensa se ha llenado de dulces y de ultraprocesados, quizás sea el momento de ponerle freno y empezar mejorar tu dieta y bajar esos kilos de más.

Aquí te dejamos 5 trucos sencillos para perder peso antes del verano:

1. Desayuna siempre con un buen Virgen Extra.

Dile adiós a la bollería y a los cereales azucarados y prepárate un buen café solo, pan de centeno con un chorrito de aceite de oliva virgen extra y unas rodajas de tomate. Un delicioso desayuno saludable al que puedes incluirle un cuenco de fruta de temporada.

2. Sustituye los snacks fritos y ultraprocesados por aceitunas.

Si pasas muchas horas en casa y tienes la necesidad de abrir la despensa y comer algo entre horas, disfruta de un snack saludable como las aceitunas. Es un producto natural, lleno de propiedades beneficiosas y con pocas colorías para tu cuerpo.

3. Usa alternativas a la sal en tus platos.

Dale sabor a tus platos pero con menos sal. Hay muchos sustitutos naturales que le darán potencia a tus recetas y son más saludables que la sal. Uno de los ingredientes que puedes añadir a tus platos de pescado y carne para aderezarlos es la alcaparra, un fruto natural que te sorprenderá y no puede faltar en tu cocina.

Otros sustitutos de la sal pueden ser el ajo y la cebolla, las hierbas y especias son perfectas para muchas recetas y harán que no eches en falta la sal (clavos, comino.cilantro, romero, albahaca, pimienta de cayena…). El jugo de limón, el vinagre o aceites especiados son también perfectos como alternativa.

4. Más ensaladas y menos precocinados.

El mundo de la ensalada te ofrece un maravilloso abanico de posibilidades, ya que tienes multitud de productos con los que prepararlas. Combina hojas verdes (lechuga, canónigos, berro, rúcula, espinaca) con fruta de temporada, con frutos secos, con legumbres…. Sin olvidar de añadirle nuestras aceitunas Montegil, que van siempre perfectas con las ensaladas.

5. Comidas divertidas y sanas también para niños.

Enseña a los más pequeños que la comida sana también es divertida, por eso elabora platos con verduras y frutas dándole un toque divertido.  Como sugerencia puedes preparar este juego de “Tres en Raya” a base zanahoria, queso y aceitunas. Una cena divertida y muy saludable. 

For sauces, side dishes, in pizzas, in salads, ideal for fish and meat dishes ... caper is part of our cuisine but for many it remains an unknown product. We are going to discover its origin, its history and the different uses for this product, so natural and so ours.

 This small fruit is part of our Mediterranean gastronomy and comes from a bush called Capparis Spinosa (caper). The caper is the immature cocoon that is collected to be preserved habitually in vinegar, salt and tarragon. Although its natural flavor is bitter, once prepared, capers have an excellent flavor and can be taken as a pickle.

In gastronomy, capers are perfect for making sauces, seasoning fish and meat, and add an original touch to salads and pizzas. In addition, due to its high sodium content, it can be a perfect substitute for salt when seasoning chicken, salmon, turkey, vegetables or salads.

The caper in the kitchen

In Ancient Greece the flowers and fruits of the plant were used in cooking, and the stems and leaves were also used for medicinal purposes. The Greeks were in charge of introducing capers in the Mediterranean towns, especially in the Italic and Iberian peninsulas, as well as in the Mediterranean islands. This plant quickly and easily adapted to these territories due to the warm and sunny climate.

There is also evidence of the use of the caper as an ingredient in various dishes in Ancient Rome, including in the cold cheese casserole (possible origin of the gazpacho) or in dishes that served as an aperitif.

In Andalusí cuisine, capers were kept in brine and, seasoned with oil and vinegar, they were eaten with curdled milk. It also appears in many dishes combined with asparagus, since both coincide in the wild harvest season.

In the 17th century, capers appeared in numerous recipes collected by the famous Le Cuisinier cookbook, possibly the gastronomic bible of the time.

Currently there are many uses and dishes in which the caper is the protagonist or it is one of the ingredients that adds a unique touch to recipes. Capers are highly valued for making sauces, Italian pasta dishes and Greek pasta inherited from centuries of tradition, such as the famous putanesca sauce. Pizzas and focaccias are also perfect to incorporate this ingredient, in addition to seasoning meat dishes such as chicken. It is also very present in the most avant-garde cuisine, whether in sauces such as tartar, remoulade or tartar steak.

In Spain the use of capers is very widespread in all regions, forming part of traditional dishes in the Balearic Islands, Catalonia, Extremadura, Andalusia, Murcia….

The pasta made from crushed olives with capers, anchovies and olive oil is known as Tapenade, a perfect product to make appetizers or to accompany meat and fish.

Under the hashtag #ElRetoDeLaAceituna more than 200 chefs join the challenge to look for a new concept and reinvent the table olive. Diego Guerrero, Pepe Rodríguez, Pepa Muñoz, Ricard Camarena or Ramón Freixa have been in charge of taking on the first challenge and starting this pyramid chain until reaching 200 chefs.

Manzanilla olive pesto with white prawn tartare and quail egg yolk; Queen olive gazpacho, herb and almond soup; manzanilla olive, artichoke and caviar exchange ... these are some of the creations of the chefs with whom #ElRetoDeLaAceituna has started.

This initiative began last November from Interaceituna (the Interprofessional table olive organization) whose main objective is to show the potential of a basic ingredient in the Mediterranean diet such as table olives. Show the world the gastronomic versatility of the olive beyond the appetizer and tapas, reinvent and start from scratch with a product that has many qualities and benefits for our diet and health.

Despite the great variety of olives that exist both in typology (verdial, gordal, hojiblanca, morona ...) and flavors, the olive has taken a place at the tables as an appetizer, as a side dish and in some occasions, merely decorative. The challenge is to make it a true protagonist, in the center of modern and traditional gastronomic creations. For this, the campaign begins with 5 renowned chefs and authentic national gastronomic figures such as Pepe Rodríguez, Ricard Camarena (National Gastronomy Award for Best Chef of the Year), Ramón Freixa, Pepa Muñoz and Diego Guerrero. They kicked off and challenged 50 chefs to put the focus on the olive, today there are more than 200 chefs who show their creations and olive reinvention in their social networks.

It will be next March when the 6 creations that will become the winning caps of the challenge will be selected. From there, more than 2,000 bars and restaurants will present these creations to the delight of all diners.

In Montegil we are convinced that #ElRetodelaAceituna will be a success and that it will give this product so natural, so healthy and so our place.

If you want to make your own challenge, in our blog and social networks you can find some ideas for #appetizers, #dinners, #events…. Do not forget to visit our shop shop.montegil.es and place your order online! We will take you home with the olives you like best and with the most original flavors.

Plato elaborado por Pepe Rodríguez (Interaceituna) 

Cada año resulta más difícil buscar el regalo de Navidad perfecto, buscamos regalos de Navidad originales y sorprendentes, buscamos ideas creativas para Reyes o el regalo de Papá Noel diferente al de todos los años…. Pero cuando las ideas se agotan ¿qué hacemos cuando no sabemos que regalar en Navidad? Pues quizás lo más habitual sea buscar en internet “regalos de Navidad” para ver si entre los miles de resultados encontramos la inspiración y la salvación de nuestra búsqueda.

Pues desde Montegil queremos proponerte 3 ideas originales y sorprendentes para regalar esta Navidad. 

Un regalo para amantes de los productos gourmet:

En la tienda online de Montegil encontrarás una selección de productos gourmets para regalar esta Navidad. Las deliciosas aceitunas gordales de Montegil combinadas con exquisitas almendras o con sabores como el piri piri o el queso azul. Además, como novedad tenemos las nuevas aceitunas rellenas de jalapeños, con un toque picante que sorprenderán a los paladares más exquisitos. 

Para devoradores de aceitunas

Si quieres hacer un regalo a un apasionado de las aceitunas, en la tienda online de Montegil, tenemos gran variedad de formatos para que puedas regalar a lo grande. Te proponemos que sorprendas regalando nuestras clásicas aceitunas gordales, las deliciosas aceitunas sabor anchoa y nuestro “olive mix”... un pack perfecto para los más aceituneros. 

Para los más originales

Sorprender con un regalo a veces es una tarea difícil, pero aquí te proponemos este pack original para Navidad compuesto de banderillas, unas aceitunas cuquillo perfectas para elaborar recetas y platos creativos, una botella de aceite de oliva virgen extra reconocida y premiada internacionalmente, aceitunas gordal rellenas de jalapeño y aceitunas gordal rellenas de queso azul. Un regalo perfecto para los que buscan originalidad y algo diferente.

Although we can practically buy everything on Internet, making the purchase online can raise many doubts. Today we would like to offer you a practical guide so that buying online becomes a satisfactory experience exempt of last minute surprises.

How can I know if a website is trustworthy? If this is the first time you have decided to buy from an online store, it is important that the company's data is visible and accessible. Having a telephone, a physical address and a contact email, gives us security and guarantee to know that there is a company that will respond in case of any doubt or incident.

Is online payment safe? The stores that operate on the Internet offer us many valid ways to pay for our purchase. Each user has to decide which form of payment best suits his/her needs, whether by transfer, card payment, payment platform, or cash on delivery. All these forms of payment must be supported by a reliable and secure sales policy. In Montegil we offer the possibility of payment by transfer, cash on delivery and by credit card through a virtual POS with authentication.

Is buying food online safe? Companies selling food through an an online store usually offer the buyer all the guarantees so that the product arrives in perfect conditions at home. Montegil offers its customers a perfect container for shipping and intact preservation of the product, PET. Montegil PET containers are perfect for preserving our olives and pickles, they keep all their flavor, and they are also light and virtually unbreakable. Perfect for shipments to arrive optimally.

Will my favorite product be there? The online purchase gives us the possibility of accessing products that we cannot find physically in our city and that we can easily obtain. For example, if you want a special extra virgin olive oil, such as our Extra Virgin Olive Oil,  you can have it at home through our online store. You can also find special gourmet products like olives stuffed with jalapeños, queen olives stuffed with piri-piri or blue cheese, perfect to enjoy the flavors offered by Montegil queen stuffed olives.

Can I return my purchase? Like any store, online stores must offer a clear return policy if the product does not meet the desired expectations. This return policy must be very clear on the web and the user must know what the conditions are: deadlines, shipping costs in case of return, way to recover the money, etc.

Montegil online store offers all the guarantees for you to make your secure purchase. You can contact us directly if you wish through our phone or email; The payment methods of Montegil online store offers all the guarantees for use’s peace of mind; Our products will arrive in perfect condition and protected; you can find a variety of flavors and formats of olives, pickles and extra virgin olive oil; And of course you can return your purchase if you need it.

Enter shop.montegil.es and enjoy the quality and taste of Montegil.

We all know that summer is full of excesses in meals and drinks, barbecues, dinners, meetings, trips ... that's why when September arrives one of our purposes is to recover healthy habits and eliminate those extra kilos that summer has left us.

If your goals for September includes to enjoy a healthy life, we propose 7 simple tips to lose weight after the summer:

1. A delicious salad!

Choose a salad as your main course of your lunch and dinner. Do not always prepare the same ones, change ingredients, combine them with nuts, fruits and do not get bored.

2. Move to healthy snacks.

Snacks between meals are some of the pleasures that we find it harder to give up. If you have a hard time resisting, we recommend some healthy foods to be taken out while enjoying. Olives are a perfect snack, full of nutrients and very healthy properties. You can also take nuts, natural almonds, lupins ... Remember that you can take them but in moderate amounts.

3. Extra virgin olive oil, the best ally and substitute for sauces.

Mayonnaise, ali oli, barbecue, etc. sauces are one of the major sources of calories in our food, so we recommend that you replace them with a good Extra Virgin Olive Oil, such as our Montegil EVOO. It brings health and flavor to all your dishes in a healthier way.

4. Light dinners but full of flavor.

Do not give up dinners to lose weight, eliminating some meals after the summer is not a good idea. For the last meal of the day we recommend that you advance dinner time, since in summer we usually make the last meal very late and go to bed in full digestion. Try to return to your routine and take fresh and light dishes. From Montegil we propose our fresh cheese toast with tapenade. A tasty and easy recipe to make.

5. Do not give up your favorites.

Recovering healthy habits takes time. If we try to achieve them in a very short term, we will get tired in a few days and in several weeks we will have forgotten our good intentions. Therefore, you should not give up your favorite dishes, you just have to make small changes so you can enjoy it while remaining healthy. From Montegil we recommend that you make a fresh and natural pizza at home, you can use whole-wheat flour for the dough, use homemade fried tomatoes and complete it with fresh products such as vegetables, chicken meat, etc. Give an extra touch of health and flavor with some Montegil olives or with our tapenade!

6. Eat superfood!

The concept of "superfood" is increasingly used by nutritionists, chefs and lovers of healthy living. Foods with a high concentration of vitamins, nutrients, antioxidants and healthy fats are known as superfoods. They are very interesting foods due to their nutritional potential and the benefits they bring to our health if we include them in our diet. Examples of superfoods are extra virgin olive oil, legumes, quinoa, broccoli, turmeric, ginger or avocado...

The Mediterranean diet, for its variety and richness, includes some of these superfoods, and among them is the olive.

If you have a bar, restaurant, gastrobar or tavern ... you know how important is to receive customers with a good snack. In Spain it is usual, and a healthy habit, to have your drink accompanied by a plate of olives or some delicious pickles. In Montegil we specialize in hospitality and sell olives in HORECA format, particularly queen olives, either boneless or stuffed olives, as well as pickles and lemons and oranges preserved in their own juice.

We suggest 5 appetizers to indulge your clients:

Stuffed Queen Olives: Enjoy a perfect combination of flavors such as queen olives and almonds, Manchego cheese, jalapeños or piri-piri, or good anchovy-flavored manzanilla olives are an ideal choice as an appetizer. A contrast of unique flavors and mixture of textures that make Montegil gourmet products a real delight.

Banderillas: One of the clients' favorites are our classic skewers, prepared with olives, onions, pickles, pepper and chilli ... really delicious!

Capers: a pickle low in fat and rich in properties. Although it is often used to dress meat, fish and salad dishes, there are also many lovers who enjoy this appetizer with a cold beer, a good wine or vermouth.

Anchovy Flavor Olives: Delicious olives with intense anchovy flavor. A fusion of sea aromas with the best fruit on earth. They are ideal to take as an appetizer and season salads and other dishes.

Olive Mix: If you want to surprise your customers, offer this combination of whole green and black olives accompanied by red pepper and aromatic spices. Olive Mix de Montegil is perfect for appetizers and entrees. Variety and flavor in a single product to succeed.

If you want to buy olives, snacks and pickles for your bar or restaurant, go to https://shop.montegil.es/es/ In our store you will find a variety of exquisite stuffed olives, banderillas, pickles at the best price. Place your order and we deliver it easily and quickly.

The European Union, along with Olives from Spain (Interaceituna) and international chef Jose Andrés have launched a campaign in the US to raise awareness about the flavor, nutritional properties and benefits of table olives in Spain.

The "Have an Olive Day" campaign was launched in 2017 and since its presentation in New York, it has been touring regions with a remarkable consumption of olives such as Miami, Los Angeles, San Francisco, Chicago and Philadelphia.

'Have an Olive Day', a play on words related to the expression 'Have a nice day', is "a positive greeting to inspire American consumers to discover and enjoy the versatility of the European olives, without having to ever get on a plane. It is a stimulus to experience the Mediterranean diet, known worldwide for its health and nutrition benefits. "

With the help of one of the most international Spanish chefs and holder of several Michelin stars, Jose Andrés, he throws a message in each event about the different ways of taking olives and their benefits for food. Attendees also taste the delicious dishes that can be created through the variety of European olives available. The Spanish chef is a great defender of olives, due to its European origin, and he uses them in many dishes as a star ingredient.

A booming market.

Spain is the world leader in the production and export of table olives, representing 21% of world production and 30% of world exports. In 2016, more than 83% of the olives imported into the US came from Europe, with the United States being the world's first consumer of table olives outside the European Union.

And as it could not be otherwise, Aceitunas Montegil takes its olives to the North American country, being one of its main export regions. Montegil olives are highly valued and welcomed for their flavor, quality and presentation, since our PET packaging makes the product cross the Atlantic keeping all its qualities and natural properties.

Do you want to prepare an original appetizer? We propose this simple recipe, easy to prepare and delicious to taste: battered green olives. Although this recipe is very popular in Italy, in Spain we are discovering it now, and there are many restaurants and homes that opt for this original way of eating olives.

The origin of this dish takes us to the Italian region of Le Marche, and its original name is "Olive all'ascolana". Although there are different ways to make this delicious recipe with olives, the original and more traditional one has a filling of beef, turkey, pork and a variety of vegetables.

We are going to propose a different and simpler way to make coated or fried olives. For this purpose we propose to batter Montegil olives stuffed with cheese. You will get crunchy olives with irresistible cheese flavor inside.

Ingredients:

-             Montegil olives stuffed with cheese (Buy here)

-             White flour

-             Fine bread crumbs

-             Egg

-             Extra virgin olive oil for frying

The steps are very simple: drain the olives well, pass them first through white flour, then through the beaten egg and finally through the bread crumbs.

Deep fry the olives in hot extra virgin olive oil and enjoy this delicious olive appetizer!

It's time to organize and plan your Christmas dinners and meals. From Montegil we want to give you some simple Christmas recipes so that you have exquisite and easy-to-make appetizers.

The meals and dinners in the month of December multiply: meetings with friends, family reunions, meals with coworkers .... That's why more and more we are looking for healthy dishes, with natural products that contain few calories. If you do not want to start the year with several kilos more, and an excess of sweets and fats, we propose some dishes for this Christmas healthy and very simple to prepare.

As it could not be otherwise, the olive is the queen of appetizers and starters in any event and meeting, it is a healthy product, rich in vitamins and they are also exquisite!

We recommend 3 perfect snacks for this Christmas:

1. Sirloin tartar with olives: It is very easy to prepare, you just have to cut the veal meat, olives and a bit of chives in the form of cubes. We mix it very well with oil, salt, soy sauce, mustard and egg yolk. And ready to serve!

2. Tuna & olives niguiri. It is one of the appetizers with which you will surprise and you will leave all the diners in love with this recipe. Its preparation is also simple: cook the rice and give it the shape of niguiri; Place the red tuna in the form of a sheet over the rice and top with some chopped olives and a little oil with cayenne to add a little spice. Spectacular!

3. The Intense: it is a very simple skewer to make but with an intense flavor, as its name suggests. How do we prepare this appetizer? We cut the roll goat cheese in slices; on each slice we add a queen olive and we give the perfect touch with fried almond crushed on top. Add some olive oil and basil and you'll have a winner appetizer!