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Quick-entertaining with Iberia Extra Virgin Olive Oil

Posted on: November 30th, 2013 by Amy Martin 1 Comment

Now that we’re smack-dab in the middle of the holidays, our evenings and weekends are packed with holiday parties, get-togethers with family and even the unexpected impromptu gift exchanges with friends or neighbors stopping by to deliver handmade holiday goodies. If you’re like me, no one leaves my house unfed, even if it’s just a quick appetizer or bite to go. To help prep in a pinch, keep your kitchen stocked this year with a good dipping oil, fresh bread and components to create a quick charcuterie plate or big bowl of hummus with crackers… and you’ll always be prepared for the ‘unexpected.’

You may have seen Iberia products on the shelves of your grocery store… they’re quite budget-friendly and surprisingly good for the value. They offer a line of packaged foods specializing in Latin cuisine—like olives, rice, beans, aioli, blended oils and paella packets. The brand sources authentic, fresh ingredients from the original climates in which they grow; for instance, each olive is hand-picked from the trees of Spain and seasoned with peppers grown in South America.

I’ve used Iberia’s Extra Virgin Olive Oil in my holiday entertaining as a dipping oil for warm, crusty bread and to finish a quick charcuterie plate adorned with a variety of their olives (my favorites are the Spanish olives stuffed with garlic!). In my house, we go through olive oil like water and always have extra on hand if we can’t run out to get a bottle of local oil.

For holiday entertaining, try these two easy recipes with your bottle of Iberia Extra Virgin Olive Oil!

For your vegetarian guests:

Olive Oil & Chickpea Hummus

Courtesy of Iberia

4 Servings


  • 16 oz can of Iberia chickpeas
  • ½ cup of Tahini paste (ground sesame seeds)
  • ½ cup of lemon juice
  • 2 garlic cloves
  • 6 soda crackers
  • 1 cup of Iberia extra virgin olive oil
  • Salt and pepper to taste
  • Paprika to taste


In a blender or food processor, put all the above ingredients but set aside ½ cup of olive oil. Once blended add the olive oil slowly at medium speed. Decorate with the remaining ½ cup of Iberia extra virgin olive oil and paprika.


Penne Pasta with Pine Nuts

Courtesy of Iberia 

4 servings


  • 16 ounces of penne pasta
  • 2 cloves of grated garlic
  • 1 cup of Iberia Extra Virgin Olive Oil
  • 1 teaspoon of oregano
  • ¼ cup of grated Romano or parmesan cheese
  • 1 ounce of pine nuts sautéed in Iberia Extra Virgin Olive Oil
  • 1 teaspoon of salt to boil the pasta
  • 1 tablespoon of Iberia Extra Virgin Olive Oil to boil the pasta
  • Salt and pepper to taste


Boil 2 liters of water with a teaspoon of salt and olive oil, then add the pasta and cook for 10 minutes. Drain and add grated garlic, oregano, cheese, pine nuts and salt/pepper to taste.

Prior to serving, add the cup of Iberia Extra Virgin Olive Oil.


Learn more about Iberia products online and find a retailer near you at

We received complimentary samples to facilitate the writeup; however, our opinions are wholly our own. View our Disclosure Policy for more info.

About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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