Olive Variety: Aloreña Olive
Curing Method: Natural Brine Cured
Origin: Typical of the Province of Malaga
Time of Harvest: End of August
Description: Each aloreña olive is cracked before the curing process. The traditional natural brine is made of water and salt, and the “crack” facilitates the natural fermentation. The crack and firm texture of this olive also makes it very fitting for custom marinades. 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.
1 Gallon Jars/ 5lbs 2oz drained weight