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Figpies are a traditional Greek sweet made by the end of August, when figs are plenty. People collect figs and dry them under the hot summer sun. They should protect them from humidity. . When the dry figs  are ready they grind them ..They add almonds, dry orange peel and the famous Greek drink ouzo and make small round pies.Sometimes they cover them with sesame. Figpies are offered as a treat to friends or relatives... Dry figs have been very popular and nutritious since ancient times .. Nowadays people make them to keep the tradition or as an alternative way of making  a small business.

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The Broas de Mel (Honey biscuits), made from treacle, are one of the most popular delicacies of Madeiran food in the holiday season.The treacle produced from the sugar cane is used in various confectionery tradition specialities of Madeira.
One of these specialties is the Broas de mel (Honey Cookies) of Madeira. This delicacy is consumed throughout the year but especially in the Christmas season to accompany the traditional Madeiran liquors.

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Gazpacha olive is a mixture of Manzanilla-type olives with vegetables such as carrots, garlic, pickles and chilli.

Olive harvest takes place in winter, between November and March depending on the area, weather and olive variety.

Olive fruits are eaten as tapas to accompany the meal time.

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It s a typical Chriatmas cake, traditionally made, and its presence in all homes during this festive season is essential. It was "invented" in Madeira, whith the introduction of sugar cane. Its confection must have started in the 15th-16th centuries, in a simpler way than that uses in the 17th-18th centuries, using successively European spices, those from India and finally soda...

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The potato omelette or Spanish omelette is an omelet  to which chopped potatoes are added. It is one of the most known and emblematic of Spanish cuisine, being a very popular product that can be found in almost any bar or restaurant in the country.

A legend says that the inventor of the Spanish omelette was a humble peasant who lived in the forests of Navarra and one winter night received a visit from a Carlist general who asked her for something to eat. The only thing he had were eggs, onion and potatoes, he made an omelette with all that, the general loved it and later he would popularize it among his Carlist troops, since it was a simple, economical and very nutritious dish. Most traditional dishes were born out of necessity rather than the desire to innovate.

The Spanish omelette is one of the most beloved recipes in Spain, but also one of the ones that generates the most debate. Spain is divided into two: those who prefer the potato omelette with onion and those who want it without onion.

As a tapa in bars or also called "pincho de tortilla" served with a fork stuck in it. With bread. As a potato omelette sandwich. It can be eaten hot or cold.