Pato con aceitunas is a traditional duck dish originating from Spain. The dish is usually made with a combination of olives, duck meat, onions, garlic, flour, butter, white wine, carrots, parsley, black pepper, and salt. The duck is cleaned, seasoned with salt, brushed with butter, and baked in the oven for half an hour.

Next, a broth is made with a mixture of onions, garlic, carrots, parsley, and white wine. Once the duck is done, the roasting juices are mixed with the broth, flour, and butter in order to create a sauce for the meat. The olives are mixed into the sauce, and the sauce is then poured over the duck before serving.