I am so addicted to marinated olives and roasted almonds, that it’s usually the first thing I buy as soon as I arrive in Spain. I often yearn to revisit some of my favorite places just because I want to eat something that has struck a resounding culinary chord with me. As deliciously succulent and wonderfully meaty as marinated Spanish olives certainly are, when compared with Greek and even Turkish olives, they rank in third place. On the other hand, much of the small-batch jamon here is just otherworldly tasty and has no real competition.