Losada Manzanilla Pepper Stuffed Olives

 

 

Olive Variety: Manzanilla Olive Pepper Stuffed

Curing Method: Conventional

Origin: Typical of Seville, Andalusia

Time of Harvest: September / October

Description:   Manzanilla gets its name “little apple” due to its round spherical shape.  Manzanilla is high in oil content making it very pleasant on the palate as well as containing all the nutritional elements of top-quality olive oil.  Most pimento stuffed olives are done so with a pepper paste, but not at Losada where real red peppers are sliced and stuffed by hand into our pitted manzanilla olives.   

Serving Recommendations:  Manzanilla pepper stuffed olives give great color and flavor perched on the side of  your favorite Bloody Mary recipe.   

Packaging Options:         

1 Gallon Jars/ 4lbs 6oz drained weight

 

 

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.