Al dente | Aceitunas, mucho más que un aperitivo

Ainhoa Aguirregoitia reflexiona junto a Àngels Barceló en Al Dente sobre el uso de la aceituna en la cocina: cruda o cocinada, verde, negra, acompañada de otros ingredientes o machacada, como la tapenade.

Episode metadata supplied by the publisher feed · Published May 28, 2026

Embed this episode

Attribution link and audio player

NOW PLAYING

Al dente | Aceitunas, mucho más que un aperitivo

0:00 17:19

1×

No transcript for this episode yet

We transcribe on demand. Request one and we'll notify you when it's ready — usually under 10 minutes.

Share this episode

Similar Episodes

No similar episodes found.

Similar Podcasts

No similar podcasts found.

Frequently Asked Questions

How long is this episode of Hoy por Hoy?

This episode is 17 minutes long.

When was this Hoy por Hoy episode published?

This episode was published on May 28, 2026.

Can I download this Hoy por Hoy episode?

Yes. Use the download control on the episode player to save the publisher-provided media file.

URL copied to clipboard!