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There are innumerable types of olives, from small to large, green to black, salty to sweet, or whole to stuffed. The name of the dish can be confusing – although the Spanish name for the tree is the olivo , which comes from Latin, the word for the fruit comes from the Arabic az-zait , which means “juice of the olive”.

Chorizos are spicy, paprikared garlic sausages that can be served grilled, sautéed with wine (al vino ), or stewed with other ingredients. They are generally made of pork. Morcilla (blood sausage or black pudding) is a classic country delicacy.

A complementary slice of ham laid over the top of a copa (glass) is said to be how the custom of tapa (which literally means “lid”) got started. The finest regional type available is mountain-cured ham, but there is also jamón York (regular ham), as well as other cured pork products, including a local tocino (bacon) and fiambres (cold cuts). These are often served with cheese and bread as a perfect complement.

“Russian salad” is sometimes an option for vegetarians – but not for vegans, as it usually consists of diced vegetables mixed in a thick mayonnaise. Watch out, however, as there are versions with cubes of ham mixed in as well. And make sure that this, and all mayonnaise-based dishes, are freshly prepared.

Berberechos (cockles), almejas (clams), mejillones (mussels), pulpo (octopus), sepia (cuttlefish) and zamburiñas (baby clams) are favourite seafood options everywhere in Spain. Roasted caracoles (snails), prepared with garlic, can be a rich but delicious treat.

Mushrooms sautéed with garlic are a standard item on tapas menus. Other popular vegetable dishes include judias (green beans), particularly good stewed with tomatoes and garlic, and escalibadas (aubergines/eggplants) served in a salad that also features pimientos (green peppers).

Anchovies and sardines are often served lightly fried in batter, but can just as likely be offered marinated and preserved in oil, or with a tomato sauce. You generally eat them minus the head but with all the bones.

Croquettes are made with chicken or fish and mashed potatoes, formed into balls and deep-fried. A variation on this theme are soldaditos (fritters), which can be made of vegetables, chicken or fish.

“Meatballs” can be made from meat or fish and will most likely be stewed in a tomato sauce, together with garlic and spices. An alternative method of preparing chunks of meat, seafood or fish is by skewering them and grilling them as kebabs, either plain or spicy Moroccan-style.

This is mayonnaise laced with a powerful dose of garlic and is served as a dish in its own right, for dipping bread into or as a condiment. Another popular relish is pipirrana , a compote made of tomato, onion and pepper.