The typical gastronomy of Canillas de Aceituno stands out for its rich tradition based on local products from the mountains and the Mediterranean whose way of combining them with each other and the final result is very much influenced by Andalusian cuisine.
The star product and the one for which the village is most famous is the roast suckling goat, which attracts hundreds of tourists every weekend.
The meat is seasoned mainly with extra virgin olive oil and garlic and baked in the oven. It is usually served with the offal and the goat's head.
Black pudding from Canillas de Aceituno is another typical local product that has been made for more than 70 years. It is a sausage made by hand with onion and a mixture of spices in addition to the blood and pork fat that are the basis of all black pudding. It can be eaten raw or roasted.
This product is so well known that there is a festival dedicated to it: the day of the black pudding, which is always celebrated on the last Sunday in April.
During the cooking of 'morcilla canillera', some of the fat is rendered. This fat is the basis for a by-product: 'malcocinado'.
Potaje de hinojos (fennel stew) is also a typical local dish, a stew with chickpeas, beans, cabbage, fennel and black pudding.
In pastry-making, the most outstanding dishes are the tortas de aceite de canillas and buñuelos (fritters).
Oil cakes contain flour, oil, sugar, almonds, almonds and matalauva, among other ingredients.
Due to its baking. Different textures are found in the same oil cake: the edges are crispier and drier than the centre, which tends to be spongier.
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