Losada Cornicabra Olives

Olive Variety: Cornicabra Olive

Curing Method: Natural Brine Cured

Origin: Typical of Ciudad Real, Toledo, Madrid, Badajoz and Caceres

Time of Harvest:  October - November

Description: The Cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive.  This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning " the goat's horn ". 

Serving Recommendations:   Serve the olives with a dash of O-Med extra virgin olive oil. The unique shape and color of the olive makes it perfect to include in your own customized olive mix.

 Packaging Options:         

1 Gallon Jars/ 5lbs 2oz drained weight

Available pitted or with pit

 

 

Natural Brine Curing

Aceitunas Losada is a leader in Spain when it comes to natural brine curing.  It is a procedure that exemplifies the philosophies of Losada.  This process best represents the true taste of the fruit.  You will notice slight differences in ripeness, a more natural color, and more character to this ingredient. 

In natural brine curing, the olives are brined in tanks within 24 hours of the harvest. The brine is simply sea salt and water along with small percentages of lactic, absorbic, and citric acid.  Natural Brine curing takes 9-12 months of curing vs. 3 months with lye curing.  

 

Conventional Lye Processing

The most common method of curing Spanish olives is done with a lye, otherwise known as caustic soda or sodium hydroxide.  After harvest the olives are soaked in the lye solution for about 12 hours.  The lye solution quickly takes out the bitterness from the olives by pulling out the oleuropein and phenolic compounds.  The lye is then thoroughly washed from the olives.   Afterwards the olives go into a natural brine to ferment  and the the natural sugars turn to lactic acid.   Since the lye debitters the olives so quickly, this process only takes 3 months to cure.  The olives ripen to a specific texture and vibrant color. 

 

Options

For both curing processes Losada has developed a neutral brine, not overly salty or bitter.  Losada offers natural cure in all varietals and formats except for manzanilla and pitted gordal.  You can rely on our service team to help you select the perfect olive selection for your application.