The inhabitants of modern-day Aragon have forgotten neither their traditional dishes nor the varied menus of yesteryear. Large portions of good food are available at low prices. There has always been a great spirit of service, generosity and altruism in the region and these qualities are clearly reflected in the local cooking. The cuisine is highly dependent on seasonal produce, as shown by this recipe, which takes advantage of the wonderful olives which grow in great abundance in the region and are also turned into excellent oil. This dish is typically served at banquets and festive meals.
