Pitted Aloreña Olives


The Aloreña, also known as Malagueña, is the only Spanish olive recognized with a Denomination of Origin (D.O.) and is cited in the Slow Food Foundation’s Ark of Taste for its specificity to 19 towns in the Andalusian province of Malaga. After harvest in August or September, the olives undergo a natural fermentation which occurs in a brine of water and sea salt. The exposure of more surface area in the pitted olive combined with the Aloreña’s firm texture make this an ideal olive for marinades. This variety has a slight bitterness and a greenish-yellow color. For a traditional Andalusian appetizer, serve Aloreña with a sprinkle of fresh thyme and a drizzle of extra virgin olive oil.


For over 50 years, Aceitunas Losada has produced table olives in Carmona, Spain, near Seville. The family-owned company controls the entire process from hand-harvest in their groves to curing. The current generation owners are siblings, Luis, and Maria Losada, who have focused on resurrecting forgotten olive varieties and returning to traditional natural curing methods. Growers and Producers of Spanish Olives.


Seville, Spain

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