In their school in Andalucía, students learn to make traditional Spanish dishes as part of their curriculum. Each term, they focus on preparing regional specialties, such as olives in October-November and chorizos in December. For olives, students pick olives from the school's trees, process them, and season them to enjoy as a snack. For chorizos, they mix pork meat and seasonings by hand and stuff the mixture into casings to make the popular sausage. The activities teach the students about local cuisine while allowing them to enjoy the foods they prepare.

1. GASTRONOMIC ACTIVITIES
In “Andalucía” there are a lot of
different gastronomic specialties that
make us enjoy own meetings in family
and with friends sitting at the table.
In own school we make year after
year some of own traditional and
typical regional dishes like cakes
(“pestiños” or “roscos”), different
types of omeletes (spanish omelette
and broad breavy omelette, made with
vegetables we sow in own vegetables
garden) olives, “chorizos” and so on.
Teachers explain to the class how to prepare these dishes that make us known in
lot of places in Spain and all over the world.
In the first term (october, november, december) we have two typical specialties:
• OLIVES (October- november)
First, pupils pick the olives from the
trees. We have twelve olives trees in
the school. We select the olives (green
or black olives). The green olives are
broken with a stone and the black
ones are grated.

2. We put them into big plastic bottles with water. We change the water every two
or three days during two or three weeks.
After this process we put the
seasoning:
- Garlic - Rosemary
- Carrot - Bay leaf
- Pepper - Salt
- Vinegar
When we have reached here, the olives with the seasoning will be into the water
for ten days more or less, then we can eat them in our morning break.
Some pupils bring a tupper ware or container to take some olives home.

3. • “CHORIZOS” (December)
Ingredients:
- Minced pork meat
- Fatty pork
- Paprica
- Garlic
- Salt
We mix all these ingredients in a big bowl with own hands. Then we put this
mixture little by little in a machine, it´s called “embutidora”.
It makes that the mixture go into the
gusts (at the beginning of the process, a
group of pupils has been washing the
guts).
After Christmas holidays, in Janary we can buy bread so we can have “chorizo”
sandwiches and we eat them in our morning break, uhm delicious!