Well, 'tis the season for unexpected guests. You get a call, the neighbor is stopping by, or your husband is bringing friends over after work.

Don't panic! And don't put out cheese and crackers. Instead, make tapas! They are little exotic appetizers.

Our reporter Blanche Shaheen visited Sabor of Spain in San Rafael to get tips on making quick and easy Spanish tapas.

For more information: www.saborofspain.com

Marinated House Olives

Canned Olives: Calimata, Picual, Gordal, Black
3-4 garlic heads
1 cup extra virgin olive oil
1 tsp Thyme
1 tsp Rosemary
2-3 Bay leaves
1 tsp parsley
3-4 chili peppers
1 tsp course sea salt
1 cup of white wine (4oz)

1. Combine all olives with garlic and spices.
2. Add wine and olive oil.
3. Mix everything together and place it in a container fitted for the fridge.
4. Keep it in the fridge over night and it is ready to serve.

Comments: This combination is high in "good cholesterol" and it will keep in the fridge for a long time.

Canapé de Bonito con Pimiento / Tuna with Piquillo pepper bread

Canned Ventresca (White Tuna) in Olive Oil (you could replace this with sardines or mackerel in olive oil)
Piquillo Peppers
Olive Oil
French baguette or crackers

1. Cut baguette in 1/2 inch slices, add a bit of olive oil and toasted them (toaster or oven at 350 degrees).
2. Add Ventresca fillets over toast.
3. Cut Piquillo peppers into thin slices and place them on the tuna.
4. Optional: Add olives in the center for garnish

Comments: Keep crackers, Canned Ventresca Tuna and Piquillo pepper in the pantry for an easy healthy tasty treat any time.

Boquerones en Vinagre / White anchovy fillets marinated in a vinaigrette sauce

Canned white anchovies fillets from Spain in vinegar
1 Lemon
1 tsp Parsley
1 tsp Extra Virgin Olive Oil

1. Place fillets in a serving plate.
2. Add olive oil.
3. Add a pinch of parsley.
4. Add 1 tsp lemon zest and 1 tsp lemon juice.
5. Optional: Cherry or baby tomato for garnish in the center.

Comments: Keep Canned white anchovies fillets for an easy tasty and healthy treat any time.

Table de Quesos / Cheese Platter

8 oz. Cheese selection: Cabrales (blue cheese), Garrotxa (goat cheese), Manchego and Idiazabal chesses
Fig and/or apricot bread (and/or Membrillo (quince paste) from Spain)
4 oz. Sliced Serrano Ham
Extra Virgin Olive Oil

1. Place Blue and Goat Cheeses in a serving plate.
2. Add Manchego and Idiazabal cheeses in think slices.
3. Roll Serrano Ham slices and place them in the center between cheeses.
4. Add olive oil. Cheese continues to ripen in the oil, which gives the cheese a special piquancy.
5. Place Fig/Apricot breads in 1/2 inch slices between cheeses.