Olivas Manzanillas
Marinated in extra virgin olive oil, sherry vinegar, garlic, rosemary, thyme, orange juice and zest and Marcona almonds

Jamón y Queso
Cheeses from left to right: Queso Murcia al Vino ('drunken' goat cheese that's soaked in local wine for a day or two before brining), queso Manchego (sheep's milk), and queso Valdeon (cow's milk, cheese wrapped in chestnut leaves while curing)
Jamón from left to right: jamón Serrano (aged 12 months), jamón ibérico loin and jamón ibérico de bellota Fermin (the grand poobah of hams, cured three years from pigs that were 100% free-range and foraged on acorns their entire lives.... the fat from the two ibéricos would render at room temperature, making your fingers a deliciously shiny mess as you ate)

Apologies for out-of-focus: New phone and I've not quite got the camera bit sorted.