Olive Variety: Pitted Aloreña Olive
Curing Method: Natural Brine Cured
Origin: Typical of the Province of Malaga
Time of Harvest: End of August
Description: A pitted version of the normally “cracked” aloreña olive. The traditional natural brine is made of water and salt,. The olive retains it’s firm texture and savory, nutty flavors. The aloreña olive, also known as Malagueña in certain areas, is the only olive from Spain with a D.O., Denomination of Origin.
Serving Recommendations: Typically in Spain, these olives are served with a drizzle of extra virgin olive oil and a sprinkling of fresh thyme.
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